Name: Vegetarian Pozole
Prep time: 471 min
Cook time: 120 min
Yield: 15
Cuisine: Mexicana
Ingredients: 1/2 kilos hominy, for pozole, prepared to pop; 3 liters water; 1 head garlic; 1 leaf bay; 2 sprigs thyme; vegetable oil; 1/2 kilos oyster mushrooms; 1/2 kilos cream of mushroom; 1 onion; salt; 1 cup Del Fuerte® chipotle purée; vegetable oil; 2 guajillo chiles, clean, for the red sauce; 2 pasilla chiles, clean, for the red sauce; 4 árbol chiles, clean, for the red sauce; 1 clove garlic, for the red sauce; 1/4 onions, for the red sauce; salt, for the red sauce; 1 tablespoon oregano, for the red sauce; vegetable oil; onion, sliced, for serving; oregano, for serving; radish, sliced, for serving; piquín chile, ground, for serving; Romaine lettuce, chopped, for serving; avocado, in slices, for serving; tostadas, for serving; sour cream, for serving

Preparation

5h 51 mins

Low

For the red sauce, while the corn grains are cooking, sauté the pasilla chiles, guajillo chiles, árbol chiles, with garlic, onion, and oregano in a pan with a bit of oil over medium heat, add the cup of Del Fuerte® Natural Purée and cook for 10 minutes over low heat. Then blend everything in the blender until the texture is smooth. Set aside to add to the pozole later. Heat a skillet, preferably non-stick, over high heat with a bit of vegetable oil and sauté the oyster mushrooms and champignons in batches, in small amounts to achieve caramelization on all the mushrooms; season each time. Set aside.