Pozole Rojo Vegano

Ingredients

• 2 cups hominy
• 8 ounces mushrooms
• 4 pieces chile ancho
• 1 medium onion
• 4 cloves garlic
• 2 cups cabbage
• 6 pieces radishes
• 2 pieces lime
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium avocado

Instructions

1. 1

   Soak the dried chile ancho in warm water for about 20 minutes until softened. Drain and remove stems and seeds.

2. 2

   In a blender, combine the softened chile ancho, garlic, cumin, oregano, and a cup of vegetable broth. Blend until smooth. Set aside.

3. 3

   In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent.

4. 4

   Add the blended chile mixture to the pot and cook for 2-3 minutes, stirring frequently.

5. 5

   Add sliced mushrooms to the pot and cook for another 5 minutes until they start to soften.

6. 6

   Stir in the hominy, remaining vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes.

7. 7

   While the soup simmers, prepare the toppings: thinly slice the cabbage and radishes, and cut the lime into wedges.

8. 8

   Once the soup is ready, taste and adjust seasoning if necessary. Serve hot, garnished with cabbage, radishes, avocado slices, and lime wedges.