- Recipes
- mushroom chickpea pozole
Mushroom-Chickpea Pozole
Description
Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.
Ingredients
- 4 dried guajillo chiles
- 2 ancho chiles
- 2 chile de árbol
- 3 cups water
- 5 garlic cloves
- 1 white onion, quartered
- 2 Roma tomatoes
- 1/4 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 8 cups vegetable stock (such as Zoup!)
- 6 cups sliced baby portobello mushrooms
- 2 cups roughly chopped shitake mushrooms
- 3 (15-ounce) cans chickpeas
- 1 cup shredded green cabbage
- 3/4 cup thinly sliced red onion
- 1/2 cup thinly sliced radishes
- Crumbled dried oregano and chile oil, for garnish
- Lime wedges, for serving
Directions
- Add dried chiles and 3 cups water to a large Dutch oven. Cook over medium-high until water boils; reduce heat to medium, and simmer 5 to 7 minutes. Remove chiles from water, and place in a blender. Discard water. Add garlic, onion, and tomatoes to blender. Process until mixture reaches a paste-like consistency, about 1 minute. Transfer to a bowl; season with cumin and 1/2 teaspoon salt; set aside.
- Heat broth in Dutch oven over medium-high. Add chile mixture and mushrooms; bring to a boil. Reduce heat to medium-low; add chickpeas and remaining 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are tender, 25 to 30 minutes.
- Top servings of pozole with cabbage, red onion, radishes, oregano, and chile oil. Serve with lime wedges.
