- 900 grams or 31 oz hominy or pre-cooked maiz pozolero, drained
- 3 dried guajillos chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles, optional
- 3 dried chiles de arbol, optional
- 2 lt or 8.5 cups of vegetable broth
- 1 container of crimini or oyster mushrooms, sliced
- half a medium white onion
- 2 xl garlic cloves
- 1 teaspoon coarse sea salt, adjust to taste
- 1 teaspoon dried Mexican oregano, adjust to taste
- 2 or 3 dried bay leaves
- 2 Tablespoons olive oil
- shredded iceberg lettuce, radishes, limes, tostadas, dried oregano, vegan sour cream, and any salsa you’d like
- Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened. Ok once softened remove the ingredients from the heat and carefully place them into the blender, then add about half a cup of the boiling broth, or plain water. Blend the chilies until we have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain through a fine sieve then set aside -- if the sauce is too thick you can mix in more water to help strain it quicker. Set aside.
- In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes, we just want to soften them up. Next, carefully pour in the strained chile sauce and give it a good stir. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
- Turn the heat to medium-low, cover the pot and simmer for about 45 minutes to an hour, or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.
- While we wait for the pozole to cook, we can prepare the toppings. If you'd like to include the crispy fried chile topping watch the video for instructions, otherwise slice and chop the toppings you'd like to include.
- Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!
Recipe source: mexicanmademeatless