Ingredients:

  • 4 dried guajillo chiles
  • 2 ancho chiles
  • 2 chile de ├írbol
  • 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

Direction:

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.