Recipes » Soups » Red Mushroom Pozole
T. Colin Campbell Center for Nutrition Studies

Red Mushroom Pozole

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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

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
Plant-Based Nutrition Certificate

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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