Whole Food, Plant-Based Recipe Oyster Mushroom Pozole Verde

Ingredients

Pozole Base:

• 1½ pounds maitake or oyster mushrooms, pulled into shreds
  

• 1/2 medium white onion, finely chopped (about 3/4 cup)
  
• 6 garlic cloves, minced
  
• 8 cups vegetable broth
  
• 1 (29-ounce) can white hominy, drained and rinsed

Chile Sauce:

• ½ cup raw hulled pumpkin seeds (pepitas)
  

• 2 large poblano peppers
  
• 3 to 4 serrano peppers, stems removed
  
• 4 medium tomatillos, husks removed
  
• 1 cup leafy greens, such as spinach, radish greens, or Swiss chard
  
• 1 sprig fresh epazote or 2 teaspoons of dry epazote
  
• 1/2 cup cilantro, packed
  
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon dried Mexican oregano
  
• 1/2 cup vegetable broth
  
• 2 1/2 teaspoons salt
  
• 1/4 teaspoon black pepper

To serve:

• 1 large avocado, pitted and diced
  

• 4 red radishes, sliced
  
• ½ head romaine or iceberg lettuce, finely shredded
  
• 2 limes, cut into quarters
  
• 4 baked corn tostadas

Instructions

1. To make the pozole base, using a non-stick skillet add the mushrooms and sauté until golden brown, 6 to 8 minutes, stirring occasionally. If they begin to stick, add a little bit of water. Reduce the heat to medium-low and add the onion. Cook the onions until tender and translucent, 4 to 5 minutes. Stir in the garlic and cook for 1 more minute. Pour in the vegetable broth and hominy and bring it to a boil over high heat. Reduce heat to low and simmer.
2. To make the chile sauce, toast the pumpkin seeds in a small skillet over medium heat until they pop and turn golden brown, about 3 to 4 minutes. Transfer them to a small bowl. Turn the oven broiler to the HI setting. Place the poblano peppers, serrano peppers, and tomatillos on a sheet tray. Broil for 3 minutes or until the peppers char. Flip the peppers and tomatillos over and cook for 3 more minutes, until they are black and charred all over. Remove them from the oven. Place the poblano peppers in a heat-proof airtight container and let them steam for 5 minutes. Peel the poblano peppers and remove the stems and seeds.
3. Transfer the peeled poblano peppers, serrano peppers, pumpkin seeds, tomatillos, greens, epazote, cilantro, cumin, oregano, and vegetable broth to the blender and puree until completely smooth. You should have about 2 1/2 cups (591ml) of sauce. Strain the sauce through a fine mesh sieve into a medium bowl. Heat a pot over medium-low heat. Pour in the sauce, while stirring, be careful it may splash, and simmer it for 2 to 3 minutes, or until it slightly thickens and becomes a darker shade of green. Pour the sauce into the pozole base and bring it to a boil over high heat. Add salt and pepper and stir. Reduce the heat to low and simmer for 10 minutes.
4. Serve your pozole very hot and place all of your garnishes on the table so that every person can add them to their liking. Store your pozole in an air-tight container for up to five days in the fridge or 6 months in the freezer.