Plant-Based Mexican Pozole With Oyster Mushrooms
This traditional Mexican dish uses shredded oyster mushrooms in place of chicken and gets a fiery kick from fresh chiles for a vegan pozole you’ll want to make again and again.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Blender
- Pot
- Ladle
- Serving bowl
- Stove
- Cutting board
- Chef's knife
- Can opener
- Measuring cup
- Measuring spoon
- Colander
- Mixing bowl
Ingredients
- 2 ancho chiles
- 2 guajillo chiles
- 2 pasilla chiles
- ½ yellow onion, diced
- 2 tablespoons vegetable oil
- 4 cups water
- 1 teaspoon salt
- 2 (16-ounce) cans of hominy corn
- 2¼ cups oyster mushrooms, shredded
- Sliced lettuce
- Sliced radishes
- Chopped onion
- Dried oregano
- Lime juice
- Corn tostadas
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