Mushroom Pozole Soup

This veggie stew releases the flavor of earthy mushrooms, but still sticks to your ribs, thanks to hearty beans and hominy, with warm spices and a kick of lime.

What You Get

Hominy

Pinto beans

Sliced crimini mushrooms

Chili base

Lime

Radishes

Cilantro

Shredded cabbage

Tortilla chips

Shredded jack cheese

What You’ll Need

Vegetable oil

Beer or vegetable broth (optional)

Dried bay leaf (optional)

Salt

Makes 3 servings

Active Time: 15 minutes 

Total Time: 20 minutes 

Step 1

Rinse and drain the hominy and beans. In a large pot over medium-high heat, warm 2 tablespoons vegetable oil. Add the mushrooms and sauté until they release their moisture, 5 minutes. Add 1 cup of the hominy, the chili base, ⅔ of the beans, and 2 cups beer, broth, or water. Add a bay leaf, if you have one. Bring to a simmer and cook until thickened slightly and the flavors have combined, 10 minutes. Stir in the juice of ½ lime. Season with salt to taste.

Step 2

Meanwhile, prepare the toppings: Slice a couple of radishes. Pick the cilantro leaves and toss the stems. Cut the remaining ½ lime into wedges for squeezing. Set out the shredded cabbage, tortilla chips, and jack.

Step 3

Ladle the soup into bowls and serve warm, passing all of the toppings at the table.  

Contains: milk.