This recipe for pozole rojo is a true Mexican classic that's easy to make and packed with nutrition. This vegan version of pozole is perfect for any chilly or rainy day, and it's a great dish to serve during the holiday season or at a party, whether it's the main course or a satisfying finish to the meal.
Clean the peppers with a dried kitchen cloth and remove the stem and seeds.
Soak them in hot water for 10-15 min. Just add enough water to cover the peppers. Soak them until soft and pliable.
Meanwhile, shred the oyster mushrooms.
Add the peppers and the soaking-chile liquid in the blender with the onion and blend well. Strain if needed.
In a large soup pot, add the oil over medium heat and pour the chili paste. Leave for about three minutes or until it begins to change color, and the peppers release their aroma.
Add to the blender container about 4 cups of water and get all the chili puree stuck in there. Pour this water into the soup pot.
Add the salt, hominy corn, and oyster mushrooms. Cover and leave simmering for 15 minutes or until it starts to release a boil.
Taste and adjust the seasoning if necessary, add more water if the chili flavor is too strong.
Serve in large bowls and top with sliced lettuce, chopped onion, radishes, oregano, and lime juice. Eat with corn tostadas.