🇲🇽 Mexican

Mushrooms Pozole

Name: Mushrooms Pozole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tbsp Dried Oregano; 400 g Mushrooms; 2, thickly sliced Carrot; 1/2, shredded Cabbage; 1 tsp Ground Cumin; 750 ml Stock or Broth; 2 cans Hominy

🇲🇽 Mexican

A slow-simmered mexican pot of mushrooms, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Vegetable Oil2 tbsp
Potato3 medium, cubed
Dried Oregano1 tbsp
Mushrooms400 g
Carrot2, thickly sliced
Cabbage1/2, shredded
Ground Cumin1 tsp
Stock or Broth750 ml
Hominy2 cans

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Vegetable Oil in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.
2
Lift the mushrooms out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the mushrooms, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

For deeper flavour, toast the ground cumin in the oil before adding anything wet.

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Watch how it's made

Video: Authentic Vegan Pozole Rojo Recipe (Easy Mushroom Pozole) · on YouTube