Mushroom Pozole

Name: Mushroom Pozole
Total time: 2700 s
Yield: 4 servings
Ingredients: 1 pasilla chile pepper cut in half and seeded; 3 chile pepper Guajillo, cut in half and seeded; 2 tablespoons vegetable oil; 3 tomatoes cored and cut into quarters; 1 garlic cloves peeled; 1/4 onions peeled; 4 cups water; 3 2/3 cups corn kernels cooked; 2 3/5 cups mushrooms sliced; 1/2 teaspoon dried oregano

Madeleine Cocina

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10Ingredients

320Calories

45Minutes

Description

Pozole is a traditional soup or stew from Mexico that is savory and hearty. It is traditionally made with hominy and packs a spicy kick and a healthy meal that will warm the heart and soul. The aromas of this Mushroom Pozole will keep the family talking on a cold, winter night. How can you deny your palate and pleasing and powerful pozole? Serve it with your favorite rolls or bread.

Ingredients

servings:

1 pasilla chile pepper (cut in half and seeded)
3 chile pepper (Guajillo, cut in half and seeded)
2 tablespoons vegetable oil
3 tomatoes (cored and cut into quarters)
1 garlic cloves (peeled)
1/4 onions (peeled)
4 cups water
500 grams corn kernels (cooked)
250 grams mushrooms (sliced)
1/2 teaspoon dried oregano

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Directions

Soak the chile peppers in water for a few minutes or until they become soft.
Add 1 tablespoon of oil to a skillet on medium heat. Add the tomatoes, garlic, and onions and saute for about 5 minutes.
Add the tomatoes, peppers, garlic, onions, and 2 cups of water to a blender. Puree until smooth.
Place a large pot on the stove on medium heat. Add the remaining oil and water and the pureed mixture. Bring to a boil.
Add the corn and cover the pot with a lid. Cook for 10 minutes.
Add the mushrooms and oregano and cook for 5 minutes.
Serve the stew with lemon, chopped lettuce, and fried corn tortillas.

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