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Spicy veggie pozole in a round bowl with handles and a silver spoon topped with crumbled cheese and fresh herbs on a white table with a red napkin in the corner.

Spicy Veggie Pozole

cremini mushrooms, chipotle, cabbage slaw

STARS

This brothy soup is made with smoky chipotle, spicy ancho chiles and tomatoes for a rich base. Add hominy and roasted cremini mushrooms for a chunky texture. On the side: cumin tortilla strips, cilantro, and queso fresco to top or stir into the soup as you like. The pickled veggie slaw, made with Mexican oregano, green cabbage, red onions and carrots, is tasty on the side or stirred in—your choice!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Ingredients

Pickled Vegetables

  • 1½ cups white distilled vinegar
  • 1½ cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon dried Mexican oregano
  • ½ cup shredded green cabbage
  • ½ cup matchstick cut carrots
  • ½ red onion, sliced thinly
  • 2 red radishes, sliced thinly

Pozole

  • 1 dried ancho chile, soaked in warm water until soft
  • 1 7-ounce can chipotles in adobo sauce
  • 1 tablespoon canola oil
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 15-ounce can tomato purée
  • 1 pound cremini mushrooms, quartered
  • 1 can hominy, drained
  • 4 cups water or chicken stock
  • Salt and pepper to taste
  • ½ cup chopped cilantro
  • ½ cup crumbled queso fresco
  • Tortilla chips, for serving
Directions
1
In a large bowl, stir together the vinegar and water. Fold in the remaining ingredients and let sit for at least 24 hours. 
2
In a blender, purée the ancho chile and chipotles in adobo sauce until smooth. 
3
Heat the oil in a large pot. When hot, add the onions and garlic and sauté until soft.
4
Add the tomato purée and half of the chipotle purée and cook down for 5 minutes, stirring constantly.
5
Stir in the cremini mushrooms and cook until softened. 
6
Add in the hominy and water and bring the soup to a boil. Season with salt and pepper.
7
Taste the soup for spiciness and add more chipotle purée until the soup has a nice spice to it without overpowering.
8
In a small bowl, combine the cilantro and queso fresco. 
9
Divide the posole between bowls. Top with pickled vegetables, queso fresco and serve with tortilla chips. 

Spicy Veggie Pozole

cremini mushrooms, chipotle, cabbage slaw

STARS

This brothy soup is made with smoky chipotle, spicy ancho chiles and tomatoes for a rich base. Add hominy and roasted cremini mushrooms for a chunky texture. On the side: cumin tortilla strips, cilantro, and queso fresco to top or stir into the soup as you like. The pickled veggie slaw, made with Mexican oregano, green cabbage, red onions and carrots, is tasty on the side or stirred in—your choice!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Pickled Vegetables

  • 1½ cups white distilled vinegar
  • 1½ cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon dried Mexican oregano
  • ½ cup shredded green cabbage
  • ½ cup matchstick cut carrots
  • ½ red onion, sliced thinly
  • 2 red radishes, sliced thinly

Pozole

  • 1 dried ancho chile, soaked in warm water until soft
  • 1 7-ounce can chipotles in adobo sauce
  • 1 tablespoon canola oil
  • 1 yellow onion, sliced thinly
  • 2 garlic cloves, minced
  • 1 15-ounce can tomato purée
  • 1 pound cremini mushrooms, quartered
  • 1 can hominy, drained
  • 4 cups water or chicken stock
  • Salt and pepper to taste
  • ½ cup chopped cilantro
  • ½ cup crumbled queso fresco
  • Tortilla chips, for serving

Directions

1
In a large bowl, stir together the vinegar and water. Fold in the remaining ingredients and let sit for at least 24 hours. 
2
In a blender, purée the ancho chile and chipotles in adobo sauce until smooth. 
3
Heat the oil in a large pot. When hot, add the onions and garlic and sauté until soft.
4
Add the tomato purée and half of the chipotle purée and cook down for 5 minutes, stirring constantly.
5
Stir in the cremini mushrooms and cook until softened. 
6
Add in the hominy and water and bring the soup to a boil. Season with salt and pepper.
7
Taste the soup for spiciness and add more chipotle purée until the soup has a nice spice to it without overpowering.
8
In a small bowl, combine the cilantro and queso fresco. 
9
Divide the posole between bowls. Top with pickled vegetables, queso fresco and serve with tortilla chips.