Vegan Pozole Rojo With Mushrooms
A hearty, plant-based version of the classic Mexican hominy soup featuring a rich guajillo chili broth and meaty oyster mushrooms.
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Ingredients
- 4 pieces Dried Guajillo chilies, deseeded
- 2 pieces Dried Ancho chilies, deseeded
- 1 lb Oyster mushrooms, shredded
- 2 cans (15oz) White hominy, rinsed and drained
- 6 cups Vegetable broth
- 1 medium White onion, chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Dried Mexican oregano
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 set Radishes, lime wedges, and cabbage for garnish(optional)
Instructions
- 1
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 2 minutes until fragrant.
- 2
Soak the toasted chilies in 1 cup of boiling water for 15 minutes, then blend with the soaking liquid until smooth to create the red sauce.
- 3
In a large pot, heat the olive oil and sauté the onions and mushrooms until the mushrooms are browned and moisture has evaporated.
- 4
Add the minced garlic, oregano, and cumin to the pot, stirring for 1 minute until aromatic.
- 5
Strain the blended chili sauce through a fine-mesh sieve directly into the pot to remove any skin or seeds.
- 6
Pour in the vegetable broth and add the hominy, bringing the mixture to a boil.
- 7
Reduce heat to low and simmer for 30 minutes to allow the flavors to meld and the hominy to soften.
- 8
Season with salt to taste and serve hot with fresh radishes, shredded cabbage, and a squeeze of lime.
Nutrition per Serving
285
Calories
9g
Protein
48g
Carbs
8g
Fat
11g
Fiber
6g
Sugar
980mg
Sodium
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