Vegan Pozole Rojo | Fueled Naturally

Ingredients

• 50 ounce can Mexican style hominy, drained and rinsed
• 1 head garlic
• 2 bay leaves
• 5 cups low-sodium vegetable broth
• 2 tablespoons oil, such as avocado oil
• 1 lb lions mane or any mushroom, sliced or torn into 1 inch pieces
• 1 tablespoon dried oregano
• 3 tablespoons oil, such as avocado or olive oil
• 1 medium white or yellow onion, chopped into 4 pieces
• 7 garlic cloves, peeled and kept whole
• 5 Guajillo chiles , stems and seeds removed
• 2 ancho chilies, stems and seeds removed
• 2 cups warm low-sodium vegetable broth
• 12 small whole black peppercorns
• 4 whole cloves
• 1/4 tsp ground cumin
• @guerrerotortillas tostadas
• 5 Limes, cut into 1/4 wedges
• 1/2 yellow Onion, diced small
• 1/3 green Cabbage, thinly sliced
• 1/2 bunch Cilantro, chopped
• 1/2 bunch radish, thinly sliced
• 1-2 Avocados, sliced
• 2 tbsp dried oregano
• Large pot
• Large pan
• Small bowl
• Blender or food processor