Mushroom Pozole

by jowe April 3, 2024

Table of Contents

Mushroom Pozole: A Hearty and Flavorful Vegan Bowl

What is Pozole?

Before we dive into the recipe, let’s talk about pozole. It’s a traditional Mexican soup or stew, usually made with meat (like pork or chicken). But for this recipe, we’re giving it a vegan twist by using hearty mushrooms as our main protein.

Why Mushroom Pozole?

Mushroom pozole is a fantastic option for those following a plant-based diet, but it’s also a delicious choice for anyone who loves rich, flavorful soups. Mushrooms offer a meaty texture and earthy taste that perfectly complements the traditional flavors of pozole.

Ingredients:

Dried guajillo chiles

Dried ancho chiles

Garlic cloves

White onion

Roma tomatoes

Ground cumin

Kosher salt

Vegetable broth

Sliced baby portobello mushrooms

Chopped shiitake mushrooms

Canned chickpeas

Shredded green cabbage

Thinly sliced red onion

Thinly sliced radishes

Dried oregano

Chile oil (optional)

Lime wedges

Instructions:

Rehydrating the Chiles

1. Start by rehydrating your dried chiles. Place them in a bowl with hot water and let them sit for about 20 minutes, or until softened.
2. Once rehydrated, remove the stems and seeds.

Making the Chile Paste

1. In a blender, combine the rehydrated chiles, garlic cloves, onion, tomatoes, cumin, and a pinch of salt.
2. Blend until you have a smooth paste.

Cooking the Pozole

1. Heat vegetable broth in a large pot over medium-high heat.
2. Add the chile paste to the broth and bring to a boil.
3. Reduce heat to medium-low and add the mushrooms, chickpeas, and remaining salt.
4. Simmer for about 25-30 minutes, or until the mushrooms are tender.

Serving Your Mushroom Pozole

1. Ladle the pozole into bowls.
2. Top with shredded cabbage, red onion, radishes, and dried oregano.
3. A drizzle of chile oil and a squeeze of lime juice can add extra flavor.

Tips and Variations:

For a spicier pozole, add a few dried arbol chiles to the chile mixture.

You can use different types of mushrooms, such as cremini or oyster mushrooms.

To thicken the pozole, mash some of the cooked chickpeas against the side of the pot.

Serve with tortilla chips for a crunchy texture.

Mushroom pozole is a hearty and satisfying meal that’s perfect for a cold day. It’s also a great way to introduce someone to the flavors of Mexican cuisine without using meat. Enjoy!

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