Pozole - Vegan Mexican Food

Ingredients

• 5 guajillo chiles
• 3 ancho chiles
• 2 chile de árbol
• 1/3 white onion
• 2 small tomatoes (preferably Roma or other plum tomato) (optional)
• ½ teaspoon oregano (preferably Mexican oregano)
• 3 cloves garlic, peeled
• 1 teaspoon vegetable oil (or other pan coating oil)
• 1 teaspoon white vinegar
• 1 (25 ounces) can hominy, drained & rinsed
• 1 (8 ounce) package of vegan “chicken”
• 1 (12 ounce) can pinto beans, drained & rinsed (optional)
• 4 cups vegetable broth or vegan “chicken” broth (consider low sodium broth)
• ½ teaspoon cumin
• 1 tablespoon vegetable oil (or other sauteing oil)
• 3 cloves garlic, peeled, and minced
• salt (to taste)
• 1 ½ cups green cabbage, shredded
• 1 cup radishes, sliced
• 1/3 white onion, diced
• 2 limes, cut into wedges
• ½ cup cilantro, chopped (optional)