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Recipes » Soups » Red Mushroom Pozole
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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

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.

Use other mushrooms or a mixture of several.

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