Pozole Rojo with Mushrooms
This pozole rojo is a true Mexican classic — a rich, smoky chile broth simmered with hominy and shredded oyster mushrooms. It's the recipe I make on chilly days, for holiday dinners, or whenever I want a big pot of something comforting to share. Shredded chicken, beef, or pork work beautifully here too if you want a traditional meat version.
8 people
Calories: 52kcal
Ingredients
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 dried pasilla chile stemmed and seeded
- 1 medium white onion roughly chopped (reserve ¼ cup finely chopped for garnish)
- 2 tablespoons neutral oil avocado, canola, or safflower
- 6 cups vegetable or chicken broth or 4 cups broth + 2 cups water
- 2 15-ounce cans white hominy, rinsed and drained
- 12 ounces oyster mushrooms shredded into strips (or 1 lb shredded chicken, beef, or pork)
- 2 teaspoons dried Mexican oregano
- 1 teaspoon salt adjust to taste
- Juice of 1 lime
Optional garnishes:
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Chopped white onion
- Lime wedges
- Dried oregano Mexican is best
- Tostadas or totopos
Instructions
- Soak the chiles: Place guajillo, ancho, and pasilla chiles in a medium pot. Cover with hot water and let soak for 15–20 minutes, until softened.
- Blend the sauce: Transfer the softened chiles to a blender with 2 cups of the soaking liquid and the roughly chopped onion. Blend until very smooth. If needed, strain through a fine mesh sieve for a silky texture.
- Cook the chile puree: In a large Dutch oven, heat the oil over medium heat. Pour in the blended chile sauce and cook, stirring, for 2–3 minutes to deepen the flavor.
- Build the soup: Add the broth, hominy, shredded oyster mushrooms, oregano, and salt. Stir well, bring to a simmer, then cover and cook for 15–20 minutes. Stir occasionally.
- Finish: Taste and adjust seasoning with more salt if needed. Stir in lime juice before serving.
- Serve: Ladle pozole into bowls and let everyone top their soup with cabbage, radishes, onion, oregano, and lime. Serve with tostadas on the side.
Notes
- With meat: Swap the mushrooms for 1 lb shredded chicken, pork shoulder, or beef. Simmer the meat in broth until tender, shred, and return to the pot before adding hominy.
- Storage: Refrigerator 3–5 days in airtight containers. Freezer up to 4–6 months. Cool before freezing.
- Meal prep tip: Store broth and hominy separately to avoid mushy corn.
Nutrition
Serving: 1serving | Calories: 52kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 308mg | Potassium: 385mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3193IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg