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