Peel and dice an onion and saute it in 2 tablespoons of oil with 2 cloves of minced garlic over low heat for about 5 minutes until it's translucent.
Sprinkle with 2 teaspoons of oregano and 1 teaspoon of salt, then stir in 3/4 cup of diced carrots and saute for another 2 minutes.
Add 8 cups of vegan broth, 2 cups of red chile sauce, and 3 (1 lb cans) of hominy along with the liquid in the cans.
Simmer for 20 minutes, then add the vegan meat of your choice. (Vegan chicken strips, diced vegan ham, or rehydrated Butler Soy Curls.)
Simmer on low for at least 10 more minutes before serving. (You can keep it in a crockpot or on the lowest setting on your stove for hours. You may need to add more water to account for evaporation.)
Garnish with radishes, cilantro, onions, or avocado if desired. You can also drizzle it with garlic cilantro sauce.
Notes
Use my homemade red chile sauce or a store-bought variety that has flour in the ingredients. The flour in the sauce gives the broth of the pozole a creamy consistency.
Be sure to simmer the soup for a least 30 minutes total, but it will taste even better if left to simmer on low for at least an hour.
This soup is great to make a day ahead since I think that it tastes even better the next day!
Use low-sodium broth for a lower sodium posole.
Since this soup keeps well (and my family devours it) I usually buy the 6 lbs. can of hominy and make a double batch.
If using Butler Soy Curls rehydrate 2 cups of them in 1 1/2 cups of broth.