Pozole de Hongos
- 🍄 6 cups dried mushrooms, EARTHY Delights Hen of the Woods or 48 oz fresh mushrooms like oyster or cremini
- 🌶️ 6 guajillo peppers, seeds and stems removed
- 🌶️ A small handful of chiles de árbol, optional for heat
- 🧅 ½ onion
- 🧄 4 garlic cloves
- 💧 8 cups water, plus more as needed
- 🍲 1 tablespoon chicken bouillon or vegetable bouillon
- 🧂 2 teaspoons salt
- 🌽 2 cans hominy, 15 oz each, drained and rinsed
- 🥬 Shredded cabbage, for topping
- 🌶️ Sliced radishes, for topping
- 🍋 Lime wedges, for topping
- 🧅 Chopped onion, optional for topping
A vegetarian adaptation of the classic Mexican pozole, featuring a smoky guajillo chile broth, savory mushrooms, and hominy for an earthy twist.
Dive into a warm, comforting bowl of Pozole de Hongos, a vegetarian adaptation of the classic Mexican soup. This version combines a smoky guajillo chile broth with savory mushrooms and succulent hominy, offering an earthy twist to a beloved tradition.
Ingredients
🍄 6 cups dried mushrooms, EARTHY Delights Hen of the Woods or 48 oz fresh mushrooms like oyster or cremini
🌶️ 6 guajillo peppers, seeds and stems removed
🌶️ A small handful of chiles de árbol, optional for heat
🧅 ½ onion
🧄 4 garlic cloves
💧 8 cups water, plus more as needed
🍲 1 tablespoon chicken bouillon or vegetable bouillon
🧂 2 teaspoons salt
🌽 2 cans hominy, 15 oz each, drained and rinsed
🥬 Shredded cabbage, for topping
🌶️ Sliced radishes, for topping
🍋 Lime wedges, for topping
🧅 Chopped onion, optional for topping
Instructions
1- Prep the Mushrooms:
- If using dried mushrooms, place in a mixing bowl and soak in warm water for 15–20 minutes until softened.
- Strain and squeeze out any excess liquid, then slice on a cutting board.
- For fresh mushrooms, simply clean and slice them.
2- Prepare the Chile Base:
- In a pot, combine ½ onion, 4 garlic cloves, a small handful of chiles de árbol, and 6 guajillo peppers with seeds and stems removed.
- Cover with water and boil until softened.
- Transfer the softened mix into a blender with 1 cup of the cooking liquid. Blend until smooth.
- Strain the mixture through a fine mesh sieve into a large pot, pressing out as much liquid as possible. Discard the solids.
3- Build the Broth:
- Pour 6 cups of water into the pot with the strained chile base.
- Stir in 1 tablespoon of chicken or vegetable bouillon and 2 teaspoons of salt.
- Add the sliced mushrooms and drained hominy to the pot.
- Cover and simmer for 30–40 minutes, allowing flavors to meld and mushrooms to tenderize.
4- Serve and Garnish:
- Ladle hot pozole into serving bowls.
- Top with shredded cabbage, sliced radishes, and a squeeze of lime juice. Add chopped onion if desired.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: Approx. 290 per serving
Protein: 10g per serving
Fats: 3g per serving
Carbohydrates: 50g per serving
Equipment:
- Mixing bowl
- Strainer/sieve
- Cutting board
- Chef's knife
- Stainless steel pot with lid
- Personal blender, similar to a Nutribullet
- Large pot or Dutch oven
- Ladle
- Serving bowls
Cooking Tips
- Use specialty mushrooms like porcini for an enhanced earthy flavor.
- For a vegan option, ensure using vegetable bouillon.
- Allow the dish to sit overnight; flavors intensify by the next day.
#hashtags
#mushroom #vegetarian #mexicansoup #pozole #comfortfood
No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine
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