Have I ever told you how much my family and I love pozole? It is my daughter’s favourite Mexican dish and my hubby loves it as well, but who wouldn’t? Pozole is the ultimate comfort Mexican food, with the delicious flavour that maize brings to the dish, I think, makes it the best winter stew!
When I was a child, my dad would cook pozole on special occasions, usually for a party, but most commonly to cure a terrible hangover and he would always used the biggest pot in the world, so we would eat pozole for days, but I am sure my family is not the only one in Mexico cooking big pots of this amazing stew.
What I love about pozole is all those nice toppings that you can add to it to make it even more special, usually all laid on the table, so you decide what to add to yours. I love my pozole with crunchy shredded lettuce, onion, lime juice and for some kick, two cracked piquin chillies.
Here in on this space you can find other lovely pozole recipes, from white, red, green pozole to vegan made with cauliflower or lobster pozole, but today, I’m sharing a new vegan recipe and I think it is now my favourite, Pozole de Setas or Exotic Mushrooms Pozole, made with shiitake, oyster and shimeji mushrooms, the combination of these delicious mushrooms with the maize are just amazing.
I know that here in London is imposible to find dry pozole maize, but these days it is easy to find good quality online, usually the maize comes precooked in a tin, so it needs to be rinse before adding it to the broth.
If you cook this recipe, I would love to hear your thoughts 🙂
Cook 1 hr
- 500 gr exotic mushrooms (I used oyster & shiitake)
- 1 small tin of pre cooked white hominy
- 2 organic vegetable stock cubes
- 1/2 onion
- 2 cloves or garlic
- Salt to taste
- Pinch of oregano
- 2 tbsp rapeseed oil
- 1.5 litres of water
- 1/2 chopped red onion
- Shredded lettuce
- Chilli flakes
- Lime wedges
Start by cleaning the mushrooms with a wet kitchen paper towel. Chop some of the mushrooms that are big.
Then dissolve the stock cubes in hot boiling water. Open the white hominy tin and pour the grains in a colander and rinse them very well. Set aside.
Use a Dutch oven or a big sauce pan and heat the oil to medium heat. Add some of the mushrooms and fry them for 5 min, then add the stock, add the rest of the water, until you had added 1.5 litres.
Then add the onion, garlic and oregano and cook for 15 min. After add the rest of the mushrooms and the hominy and add salt to your taste.
Cook for 30 min or until the hominy is soft, but with a bit of a bite. Serve in a bowl topped with chopped onion, lettuce, chilli flakes and some lime juice.