Pozole is a traditional soup that is enjoyed throughout Mexico. This version uses the classic hominy as the base but instead of meat it features woody mushrooms for a vegetarian meal. It takes about 35 minutes to make, so you can enjoy this soup in no time. The soup is served garnished with lime juice, onion, hot sauce, and lettuce for a fresh and bold finish. This makes a delicious lunch or dinner and the leftovers warm up well.
- 3 tomatoes (ripe saladette)
- 1 clove garlic
- 1/4 onions (plus more to serve, chopped)
- 3 guajillo chili peppers (medium)
- 1 chili (large pasilla)
- 800 grams hominy (canned, cooked)
- 380 grams mushrooms (canned, sliced)
- ground black pepper
- cooking oil (spray)
- dried oregano (crushed)
- lime juice
- hot sauce
- lettuce (shredded)
- Roast the tomatoes, garlic, and onion. Add to the blender.
- Open the chilies and remove the seeds. Soak in warm water until soft. Place in the blender with the other ingredients. Add the liquid from the canned hominy, mushrooms, and salt and pepper to taste. Puree until smooth and strain.
- Heat a large skillet and spray with cooking oil. Add the puree and bring to a boil. Add 1 cup of water and let it boil again, then add the hominy and boil for 8 minutes.
- Add a pinch of oregano and the mushrooms and boil for 5 more minutes.
- Turn off the heat and serve with lime juice, onion, hot sauce, and lettuce.
PER SERVING *
|Calories250Calories from Fat70|
|% DAILY VALUE*|
|Calories from Fat70|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.