Vegetarian Pozole Rojo

This vegetarian pozole made with guajillo, ancho and New Mexico chilies gets umami flavor and meaty texture from a surprise ingredient.

6 dried red chiles (I used 2 Ancho, 2 Guajillo and 2 New Mexico)
8 oz shiitake mushrooms, stems removed and shredded and caps sliced thin
1 tsp soy sauce
1 Tbs grapeseed oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
1 1/2 tsp cumin
1/2 tsp oregano
2 small zucchini, quartered lengthwise and sliced
29 oz / 822 g can hominy, drained and rinsed
1/2 cup fire-roasted crushed tomatoes (Muir Glen is great)
Salt and pepper

Garnish:
1/4 green cabbage, shredded finely
4 radishes, sliced thin
cilantro sprigs
limes, quartered

View the full recipe at Borrowed Salt →