Red Posole with Mushrooms
This recipe is a vegetable version of the classic red pozole, enriched with mushrooms and authentic flavors. Every spoonful highlights the rich Mexican culinary experience.
Prep: 15 mins
Total: 40 mins
Yield: 4-5 servings
Ingredients
Ingredients
- 3 cups hominy corn
- 3 bay leaves
- 1 Tbsp dried oregano
- 1 medium onion, chopped in half
- 4 garlic cloves, divided
- 4 guajillo peppers
- 1 ancho pepper
- 4 cups sliced mushrooms
- Salt to taste
For the garnish:
- Lettuce
- Radishes
- Ground piquín chile powder
- Ground oregano
- Limes
- Avocado
- Chopped onion
Instructions
Instructions
- 1. Rinse the hominy corn until the water runs clear, then add it to a pot with enough water to cover. Add the bay leaves and dried oregano and bring the water to a boil.
- 2. In a blender, blend half an onion with two garlic cloves, then add it to the pot with the corn. Stir well and salt to taste. If you're using a pressure cooker, the corn will be ready in about 30 minutes.
- 3. Soak the guajillo peppers and ancho pepper in boiling water until they soften, then add them to the blender with the remaining 2 garlic cloves and half an onion. Set aside.
- 4. Sauté the mushrooms in a separate pot, then add the cooked corn and the blended chili sauce. Let it simmer until everything is well combined.
- 5. Adjust the salt to taste, add your preferred garnishes, and serve with corn tostadas.
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