Shredded Mushroom Vegan Pozole
I’m still plagued with the Canadian flu, and super missing my beach days in Mexico. For being such a lovely, warm place, the people of Mexico make damn good soup! I have a favorite pozole restaurant I visit in Guadalajara, and they make an amazing vegan version with mushrooms. Here’s my best attempt to reproduce it to bring some spice to this frozen land of Canada! This is how we made it:
4-5 large king oyster mushrooms, shredded
1 onion, finely chopped and divided
4 cloves garlic, chopped
½ head of cabbage, chopped
1 can hominy, drained
1 15 oz can diced tomatoes
2-4 jalapeño, chopped (depending on how spicy you like yours-I used 4)
10 cups of veggie stock
1 tsp cumin
1 tsp oregano
1 tsp chile powder
1 bay leaf
1 tsp salt (or to taste)
⅛-¼ tsp cayenne (depending on how spicy you like yours)
Pepper to taste
Heat a stockpot over medium high heat and about 2 tbsp of water (or oil if you’re not avoiding) to the pan. Once the water is hot, add the ½ of the onions and heat for about 2 minutes. Add the garlic, shredded mushrooms, jalapeño, cumin, chile powder, salt, cayenne pepper, and pepper. Add a little more water if needed, and stir frequently until all of the veggies are soft, or about 5 minutes.
Next, add the hominy, tomatoes, cabbage, vegetable stock, and bay leaf. Bring to a boil, reduce to the simmer, and cook for about 10 minutes or until the cabbage is soft.
Serve with remaining onions, radishes, cilantro, avocado and lime.