OYSTER MUSHROOM POZOLE ROJO
Once reserved for special occasions like weddings, baptisms, and quinceañeras, pozole is now a mainstay in Mexican households throughout the holiday season. This meat-free version of the ancient hominy soup features silky oyster mushrooms in a deep red chili-infused broth.
SERVES 8
1 tablespoon light sesame oil
1 pound oyster mushrooms, separated from clusters and wiped clean with a damp cloth
2 tablespoons vegetable oil
1 medium white or yellow onion, finely diced
6 cloves garlic, minced
2 (15-ounce) cans hominy, drained
½ tablespoon freshly ground cumin seeds
¼ cup Mexican red chili sauce
12 cups water
¼ cup plus ½ tablespoon vegan chicken bouillon paste
2 tablespoons dried Mexican oregano, divided
1 teaspoon black pepper
1 (15-ounce) can diced tomatoes
3 limes, divided
2 tablespoons chopped cilantro
½ head iceberg lettuce or cabbage, shredded
4 radishes, thinly sliced
1. In a large pot over medium-high heat, warm sesame oil and sauté mushrooms 5 to 7 minutes or until browned. Remove from pot and set aside.
2. In the same pot, warm vegetable oil and sauté onion and garlic 4 to 5 minutes or until onion is translucent. Add hominy and cumin seeds and sauté 2 to 3 more minutes, stirring consistently, until lightly toasted. Add chili sauce and combine.
Add water, bouillon paste, 1 teaspoon oregano, pepper, tomatoes, and sautéed mushrooms. Bring to a boil, then reduce heat to simmer and cook 25 to 30 minutes.
