Vegetarian Pozole Rojo

Adapted from Amy Endemann

Serves 4-6


6 dried red chiles such as Ancho, Guajillo and New Mexico (feel free to mix)
8 oz shiitake mushrooms, sliced thin
1 tsp soy sauce
1 Tbs grapeseed oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
1 1/2 tsp cumin
1/2 tsp oregano
2 small zucchini, quartered lengthwise and sliced
29 oz can hominy, drained and rinsed, or cook dried hominy (about 3 cups cooked)
1/2 cup fire-roasted crushed tomatoes
Salt and pepper
1/4 green cabbage, shredded finely
4 radishes, sliced thin
cilantro sprigs
limes, quartered
avocado (optional)
toasted pepitas (optional)


Make the chile sauce: Pull off the tops of the chiles and remove the seeds. Toast in a large pot over medium heat until softened, about 3 minutes. Add 2 cups of water and bring to a boil, then reduce heat and simmer 10 minutes. Using an immersion blender or food processor, blend until smooth.

Meanwhile, prep all the vegetables. Place the mushrooms in a bowl and drizzle over the soy sauce and stir to combine.

Remove the chile sauce from the pot and give the pot a quick rinse. In the same pot, heat the oil over medium heat, then add onion, carrot, garlic, cumin, oregano and 1/2 tsp salt. Sauté for about 5 minutes.   Add the zucchini and mushrooms plus another pinch of salt and cook for another 3 minutes.

Pour the chile sauce, hominy and tomatoes over the vegetables. Add 1 cup of water and stir. Simmer for 15 minutes. Taste and season with salt and pepper.

To serve, ladle pozole into bowls and top with cabbage, radishes, cilantro and serve lime wedges on the side