Red Mushroom Pozole
Pozole is a traditional Mexican soup. In this plant-based version, the standard meat-based protein is substituted with a healthy dose of mushrooms.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 2-3 servings
What You'll Need
POZOLE
½ red onion, finely diced
3 garlic cloves, crushed
1 cup of guajillo sauce (see recipe)
3 cups of oyster mushrooms, diced
1 cup hominy, cooked
5 cups of water
½ bunch cilantro, chopped
4 radishes, grated
Sea salt to taste
GUAJILLO SAUCE
4 cups water
10 guajillo chilies
10 large garlic cloves
1 tsp sea salt
TO SERVE
4 radishes, grated
½ bunch cilantro, chopped
¼ red onion, finely diced
lettuce or shredded cabbage
Lemon wedges
Dried oregano, to taste
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How to Make It
GUAJILLO SAUCE
1 Slice the chiles, remove the seeds, and rinse thoroughly.
2 In a saucepan, cover the chiles with 3 cups of water and boil for 10 minutes or until soft. Drain.
3 In a food processor or blender, process the chiles with the garlic cloves and a cup of water.
POZOLE
1 In a large pot over medium heat, sauté the garlic and red onion with a little bit of water until they become translucent.
2 Add the mushrooms and sauté lightly for 5 minutes.
3 Add the guajillo sauce and water.
4 Add the previously cooked hominy and season to taste with salt.
5 Bring to a boil and cook over medium heat for 5 minutes.
6 Serve with cilantro, radishes, red onion, lettuce or shredded cabbage, lemon, and dried oregano.
Cooking Tips
Use other mushrooms or a mixture of several.
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