In honor of Mexican Independence Day, we will be cooking Mexican pozole which is a favorite among many Mexican households and is very common during the fall holidays.

Paola Morlet is the author of The Vegan Mexican Cookbook and she will join Maya to teach her how to make the most delicious vegan Mexican pozole that is healthy and easy to make.

Ingredients
*8 tomatillos
*2 serrano peppers
*1/4 white onion
*3 garlic cloves
*1/2 bunch cilantro
*1 tsp cumin
*salt/pepper to taste
*14 oz shiitake mushrooms
*1 dried bay leaf
*1 can 29 oz hominy

Garnishes:
*chopped white onion
*sliced radish
*cubed avocado
*dried oregano
*chili powder
*Mexican baked tostada

About Paola Morlet:
Paola Morlet is a holistic health coach born and raised in Mexico City and now living in Atlanta, Georgia. She has a nutrition certificate from eCornell's Center for Nutrition Study and the Integrative Institute of Nutrition in New York. She transitioned to a plant-based diet in 2014 in search of a healthier lifestyle. She is passionate to recreate Mexican recipes into vegan and plant-based versions. She is also the author of The Mexican Vegan Cookbook.

Make sure to grab your copy here: https://pololesjourney.com/book/

Paola's links:
https://pololesjourney.com/
https://www.instagram.com/pololesjourney/

Listen to the full episode of Paola on the Plant Based DFW Podcast: https://www.plantbaseddfwpodcast.com/119

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About Plant-Based DFW Podcast:
Our podcast is recorded in Dallas, Texas, and features guests from all over the world. We focus on the main topic of LIFESTYLE MEDICINE. Our goal is to provide resources to help you take control of your health.

*We address the importance of eating plant-based foods for health, immunity, and to prevent/reverse disease.
*We talk about the importance of having a regular exercise routine.
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*We talk about the importance of having healthy relationships.

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Thanks for watching the video How to Make Mexican Vegan POZOLE | Mushrooms & Hominy | Cooking With Maya