Name: Red Mushroom Pozole
Prep time: 20 min
Cook time: 45 min
Ingredients: 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; 4 cups water; 10 guajillo chilies; 10 large garlic cloves; 1 tsp sea salt; 4 radishes, grated; ½ bunch cilantro, chopped; ¼ red onion, finely diced; lettuce or shredded cabbage; Lemon wedges; Dried oregano, to taste

By Georgina Mayer

(1)

Pozole is a traditional Mexican soup. In this plant-based version, the standard meat-based protein is substituted with a healthy dose of mushrooms.

Prep: 20 mins Cook: 45 mins Yield: 2-3 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

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

Instructions

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.