Mushroom-Chickpea Pozole | Tyler's recipe book | Umami

Ingredients

• 4 dried guajillo chiles
• 2 ancho chiles
• 2 chile de árbol
• 3 cups water
• 5 garlic cloves
• 1 white onion, quartered
• 2 Roma tomatoes
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons kosher salt, divided, plus more to taste
• 8 cups vegetable stock (such as Zoup!)
• 6 cups sliced baby portobello mushrooms
• 2 cups roughly chopped shitake mushrooms
• 3 (15-ounce) cans chickpeas
• 1 cup shredded green cabbage
• 3/4 cup thinly sliced red onion
• 1/2 cup thinly sliced radishes
• Crumbled dried oregano and chile oil, for garnish
• Lime wedges, for serving