4 dried guajillo chiles
2 ancho chiles
2 chile de árbol
3 cups water
5 garlic cloves
1 white onion, quartered
Crumbled dried oregano and chile oil, for garnish
Lime wedges, for serving
2 Roma tomatoes
1/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt, divided, plus more to taste
8 cups vegetable stock (such as Zoup!)
6 cups sliced baby portobello mushrooms
2 cups roughly chopped shitake mushrooms
3/4 cup thinly sliced red onion
1/2 cup thinly sliced radishes
3 (15-ounce) cans chickpeas
1 cup shredded green cabbage

Heat the broth on medium-high in a Dutch oven. Add the mushroom mixture after that, and then
bring to a boil. After reducing the heat to medium-low, add the chickpeas and the last teaspoon of
salt. When the mushrooms are tender, cook for a further 25 to 30 minutes while stirring frequently.
Each serving of pozole should have cabbage, red onion, radishes, oregano, and chile oil on top. Lime
slices are not required.