Instant Pot Red Pozole With Mushrooms and Hominy | VegNews

Ingredients

• For the pozole: 
• 2 (24-ounce) cans hominy
• 2 dried ancho chiles, stemmed, seeded, and rinsed
• 2 dried guajillo chiles, stemmed, seeded, and rinsed
• 1 medium white onion, chopped
• 3 cloves garlic, peeled and chopped
• 1 teaspoon ground cumin
• 2 whole cloves
• 1 tablespoon salt, plus more to taste
• ¼ cup olive oil, divided
• 2 pounds cremini mushrooms, wiped clean, and sliced
• 6 cups water
• For serving: 
• ½ medium white onion, minced
• 2 tablespoons dried Mexican oregano
• 2 limes, cut into wedges
• 5 to 6 radishes, thinly sliced