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.
Prep: 20 mins
Cook: 45 mins
Yield: 2-3 servings
Ingredients
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
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.
Cooking Tips
Cooking Tips
- 1. Use other mushrooms or a mixture of several.
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