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December 22, 2022

Full recipe: bit.ly/3ONfrtC

A winter staple in most Mexican households, pozole rojo (red posole) is often served during the holiday season with friends and family around the table. While typically made with pork, cookbook author and chef Jocelyn Ramirez shares her vegan-friendly take on the stew featuring a rich, chile-based broth, yellow maize and seared oyster mushrooms. Garnished with shredded cabbage, onion, cilantro and sliced radishes, you’ll want to turn to a bowl of this spicy soup every time the temperature drops.

Catch Jocelyn as she prepares a batch of comforting vegan pozole rojo in this live cooking class sponsored by the friends at Honda.

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