Chipotle Mushroom Posole

Ingredients

• 3 whole ancho chiles, dried
• 1 Tbsp olive oil
• 1 large red onion, diced
• 8 cloves garlic, minced
• 2 lbs oyster mushrooms, cleaned and chopped into bite sized pieces
• 1-2 tsp Piquant Post Chipotle Blend (more for spicier heat)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 5 cups vegetable stock
• 1 cup frozen corn
• 1 (15 oz) can hominy, drained
• Juice of 1 lime
• Salt and pepper to taste (optional)
• Garnish: purple cabbage (shredded), avocado, red onion (sliced), radish (sliced), cherry tomato (halved), cilantro, lime, tortilla chips