Recipes » Soups » Red Posole with Mushrooms
T. Colin Campbell Center for Nutrition Studies


  • 3 cups hominy corn
  • 3 bay leaves
  • 1 Tbsp dried oregano
  • 1 medium onion, chopped in half
  • 4 garlic cloves, divided
  • 4 guajillo peppers
  • 1 ancho pepper
  • 4 cups sliced mushrooms
  • Salt to taste

For the garnish:

  • Lettuce
  • Radishes
  • Ground piquín chile powder
  • Ground oregano
  • Limes
  • Avocado
  • Chopped onion


  • 1. Rinse the hominy corn until the water runs clear, then add it to a pot with enough water to cover. Add the bay leaves and dried oregano and bring the water to a boil.
  • 2. In a blender, blend half an onion with two garlic cloves, then add it to the pot with the corn. Stir well and salt to taste. If you're using a pressure cooker, the corn will be ready in about 30 minutes.
  • 3. Soak the guajillo peppers and ancho pepper in boiling water until they soften, then add them to the blender with the remaining 2 garlic cloves and half an onion. Set aside.
  • 4. Sauté the mushrooms in a separate pot, then add the cooked corn and the blended chili sauce. Let it simmer until everything is well combined.
  • 5. Adjust the salt to taste, add your preferred garnishes, and serve with corn tostadas.

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