Pozole

Ingredients

• 2 cans (15 oz) Hominy
• 12 oz King Oyster Mushrooms
• 3 large Dried Guajillo Chiles
• 1 medium Onion
• 4 cloves Garlic
• 4 cups Vegetable Broth
• 1 tsp Dried Oregano
• 1 cup Cabbage
• 4 medium Radishes

Instructions

1. Toast guajillo chiles in a dry skillet 1 minute per side; soak in hot water 15 minutes.
2. Blend soaked chiles with garlic and ½ cup soaking liquid until smooth.
3. Shred mushrooms into bite-sized pieces and sauté with diced onion.
4. Add chile sauce, oregano, and broth; bring to a boil.
5. Stir in drained hominy and simmer 20 minutes.
6. Serve topped with shredded cabbage, sliced radishes, and lime.