Vegan Mushroom Pozole Verde

Vegan Mushroom Pozole Verde

A vibrant Tex-Mex take on traditional pozole verde, featuring meaty maitake or oyster mushrooms in place of conventional proteins. This hearty Mexican-inspired soup combines tender hominy with a tangy green sauce made from tomatillos, poblano peppers, and fresh herbs, topped with crisp radishes, creamy avocado, and crunchy tostadas for a satisfying plant-based feast.

Ingredients
[ ] 1 tbsp vegetable oil (optional)
[ ] 680g maitake or oyster mushrooms, chopped
[ ] 200g diced onion
[ ] 6 cloves garlic, minced
[ ] 65g raw pumpkin seeds (pepitas)
[ ] 2 poblano peppers
[ ] 3–4 serrano peppers
[ ] 4 medium tomatillos
[ ] 15g chopped fresh coriander
[ ] 50g leafy greens (spinach, radish greens, or Swiss chard)
[ ] 1 sprig fresh epazote
[ ] ¼ tsp ground cumin
[ ] ¼ tsp dried Mexican oregano
[ ] 9 litres vegetable stock
[ ] 1 tin (820g) white hominy, drained and rinsed
[ ] 1 avocado, stoned and diced
[ ] 4 red radishes, sliced
[ ] ½ head romaine or iceberg lettuce, finely shredded
[ ] 4 tostadas

Instructions
[ ] 1. Roast the 2 poblano peppers, 3–4 serrano peppers, and 4 medium tomatillos under a hot grill or directly over a gas flame, turning as needed, until charred and blistered on all sides, about 8–10 minutes.
[ ] 2. Transfer the charred vegetables to a bowl, cover with a tea towel, and leave to steam for 5 minutes.
[ ] 3. Peel away the charred skins, remove the stems and seeds from the peppers, and roughly chop all the roasted vegetables. Set aside.
[ ] 4. Toast 65g raw pumpkin seeds in a dry frying pan over a medium heat, shaking frequently, for 3–4 minutes until fragrant and lightly golden. Set aside to cool.
[ ] 5. In a blender or food processor, combine the roasted peppers and tomatillos, toasted pumpkin seeds, 15g coriander, 50g leafy greens, 1 sprig epazote, ¼ tsp ground cumin, ¼ tsp dried Mexican oregano, and 250ml of the vegetable stock. Blend until smooth to form a vibrant green sauce. Set aside.
[ ] 6. Heat 1 tbsp vegetable oil (if using) in a large pot or casserole dish over a medium-high heat. Add 680g chopped maitake or oyster mushrooms and fry for 6–8 minutes until they release their moisture and begin to brown. If not using oil, dry-fry the mushrooms, adding a splash of water if they stick.
[ ] 7. Add 200g diced onion to the mushrooms and cook for 4–5 minutes until softened.
[ ] 8. Stir in 6 cloves minced garlic and cook for 1 minute until fragrant.
[ ] 9. Pour the green sauce into the pot and cook for 3–4 minutes, stirring occasionally, to allow the flavours to meld.
[ ] 10. Add the remaining vegetable stock and the drained and rinsed 820g tin of white hominy. Bring to the boil, then reduce the heat to medium-low and simmer for 15–20 minutes until the flavours have developed and the hominy is heated through. Season with salt to taste.
[ ] 11. To serve, ladle the pozole into deep bowls and garnish generously with diced avocado, sliced red radishes, and finely shredded lettuce. Serve each portion with a tostada on the side for crumbling over the soup or dipping.

https://www.cuisinesavvy.com/recipe/vegan-mushroom-pozole-verde