Mushroom Pozole Recipe

Name: Mushroom Pozole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pasilla chile pepper cut in half and seeded; 3 chile peppers Guajillo, cut in half and seeded; 2 tablespoons vegetable oil; 3 tomatoes cored and cut into quarters; 1 garlic clove peeled; 1/4 onion peeled; 4 cups water; 3 2/3 cups corn kernels cooked; 2 5/8 cups mushrooms sliced; 1/2 teaspoon dried oregano

Servings: persons

1 pasilla chile pepper cut in half and seeded
3 chile peppers Guajillo, cut in half and seeded
2 tablespoons vegetable oil
3 tomatoes cored and cut into quarters
1 garlic clove peeled
1/4 onion peeled
4 cups water
3 2/3 cups corn kernels cooked
2 5/8 cups mushrooms sliced
1/2 teaspoon dried oregano

1
Soak the chile peppers in water for a few minutes or until they become soft.
2
Add 1 tablespoon of oil to a skillet on medium heat. Add the tomatoes, garlic, and onions and saute for about 5 minutes.
3
Add the tomatoes, peppers, garlic, onions, and 2 cups of water to a blender. Puree until smooth.
4
Place a large pot on the stove on medium heat. Add the remaining oil and water and the pureed mixture. Bring to a boil.
5
Add the corn and cover the pot with a lid. Cook for 10 minutes.
6
Add the mushrooms and oregano and cook for 5 minutes.
7
Serve the stew with lemon, chopped lettuce, and fried corn tortillas.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pasilla chile pepper cut in half and seeded, 3 chile peppers Guajillo, cut in half and seeded, 2 tablespoons vegetable oil, 3 tomatoes cored and cut into quarters, and more.

Yes, Mushroom Pozole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Pozole

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