This conventional Mexican recipe is thought for its flavor-packed broth and chunks of meaty hominy. Meat is traded for hearty mushrooms on this plant-based take from the Plant Powered Mexican cookbook.
What you want:
For the pozole:
2 (24-ounce) cans hominy
2 dried ancho chiles, stemmed, seeded, and rinsed
2 dried guajillo chiles, stemmed, seeded, and rinsed
1 medium white onion, chopped
3 cloves garlic, peeled and chopped
1 teaspoon floor cumin
2 entire cloves
1 tablespoon salt, plus extra to style
¼ cup olive oil, divided
2 kilos cremini mushrooms, cleaned, and sliced
6 cups water
For serving:
½ medium white onion, minced
2 tablespoons dried Mexican oregano
2 limes, minimize into wedges
5 to six radishes, thinly sliced
What you do:
- For the pozole, drain hominy and place in a big bowl. Cowl with water and let soak 10 minutes.
- In a big bowl, cowl dried chiles with sizzling water and let soak till delicate and pliable, about 10 to fifteen minutes.
- Take away soaked chiles with tongs and save soaking liquid. Right into a blender, add chiles, onion, garlic, cumin, cloves, salt, and ½ cup of soaking liquid. Mix on excessive till easy.
- Flip an immediate pot to sauté on excessive. Add ⅛ cup oil and let heat 1 to 2 minutes. Add half mushrooms, stir to coat in oil, then let cook dinner, undisturbed, till frivolously golden brown on backside. Stir and let cook dinner till starting to melt. Take away and switch to a plate, and repeat with remaining oil and mushrooms.
- Return all mushrooms to pot and add blended chili combination. Cook dinner, stirring often, till sauce has modified coloration to darkish purple and is aromatic. Add water and switch immediate pot off.
- Drain hominy, rinse, and add to immediate pot. Seal immediate pot. Choose strain cook dinner setting on excessive for 10 minutes. As soon as strain cooking has completed, let strain launch naturally for at the least 10 minutes. Fastidiously open lid. Style and season with salt as wanted.
- For serving, ladle into bowls and prime with onion, oregano, a squeeze of lime, and radishes.
For extra plant-based recipes like this, learn:
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