Mushroom Pozole Rojo

Name: Mushroom Pozole Rojo
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 ounce dried red guajillo chiles (4 to 5 large chiles); ½ ounce ancho chiles (2 to 3 medium chiles); 1 medium tomato (about 8 ounces); ½ medium white onion, plus ½ cup finely chopped (for garnish); 2 large garlic cloves, peeled; 1 tablespoon extra-virgin olive oil; 2 pounds white button or cremini mushrooms, tough stems removed, thinly sliced; 1½ teaspoons dried Mexican oregano, plus more dried oregano for garnish; Salt and freshly ground pepper; 1 quart low-sodium vegetable broth; 1 bay leaf; 1 (29-ounce) can cooked hominy, drained and rinsed; Lime wedges, for serving; Thinly sliced iceberg lettuce, for garnish; Thinly sliced radishes, for garnish

By Paola Briseño-González

Updated April 14, 2026

Julia Gartland for The New York Times. Food Stylist: Spencer Richards.

Media 1 of 1

Ready In: 1 hr 40 min
: (1½ hr plus 10 min resting)
Rating: (0)
Comments: Read comments

Mushroom pozole has long been the vegetarian anchor of pozole tables across Mexico, sturdy and deliciously satisfying. Start by browning the mushrooms to build serious flavor. The jamminess of guajillo chiles and the raisin-like flavor of ancho help build a broth that’s complex, velvety and quietly intense. A can of hominy keeps this within reach on a weeknight, but dried hominy, soaked overnight and simmered until each kernel blooms open like popcorn, gives the most tender chew — see Tip for instructions. If you spot refrigerated pre-cooked hominy at a Latin market, grab it (the texture is very similar to freshly cooked). Ladle this pozole rojo steaming into shallow bowls and pile on the contrast: crisp shreds of iceberg lettuce, a generous squeeze of lime and thin radish coins for a peppery snap. It’s exactly the kind of bowl that makes you feel warm and revived.

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Ingredients

Yield:6 to 8 servings

1 ounce dried red guajillo chiles (4 to 5 large chiles)
½ ounce ancho chiles (2 to 3 medium chiles)
1 medium tomato (about 8 ounces)
½ medium white onion, plus ½ cup finely chopped (for garnish)
2 large garlic cloves, peeled
1 tablespoon extra-virgin olive oil
2 pounds white button or cremini mushrooms, tough stems removed, thinly sliced
1½ teaspoons dried Mexican oregano, plus more dried oregano for garnish
Salt and freshly ground pepper
1 quart low-sodium vegetable broth
1 bay leaf
1 (29-ounce) can cooked hominy, drained and rinsed
Lime wedges, for serving
Thinly sliced iceberg lettuce, for garnish
Thinly sliced radishes, for garnish

Ingredient Substitution Guide

Preparation

1. Step 1
  In a dry medium cast-iron skillet or comal over medium-high heat, lightly toast the dried chiles, turning them often with tongs so they don't burn, until fragrant and blackened in spots, 3 to 5 minutes. Wearing gloves, cut chiles lengthwise with kitchen shears or a paring knife. Remove and discard stems and seeds.
1. Step 2
  In a medium saucepan, combine the chiles with the tomato, onion half and garlic, and fill the pot with water to cover. Bring to a boil on high, then turn off heat and cover the pot. Let stand until chiles are softened and pulpy, 5 to 10 minutes. Using a slotted spoon, transfer the solids to a blender (discard soaking liquid). Add 2 cups water to the blender and purée to a smooth paste. Set chile paste aside.
1. Step 3
  In a large Dutch oven or other heavy-bottomed pot, heat oil over medium-high. Add mushrooms and oregano, and cook, stirring occasionally, until softened and all the liquid has evaporated, 10 minutes. Season with salt and pepper. Continue to cook, stirring occasionally, until mushrooms are lightly browned, 5 more minutes. Add the broth, 4 cups water and the bay leaf. Bring to a boil, stirring to scrape any browned bits from the bottom of the pot. Cover, reduce the heat to low, and cook, stirring occasionally, 10 minutes.
1. Step 4
  Uncover the pot and remove the bay leaf. Stir the reserved chile purée through a fine-mesh sieve into the pot, pressing down with a spoon (discard solids). Add hominy to the pot and adjust the heat to a simmer to allow the flavors to come together, 10 minutes. Taste and adjust seasoning. Let pozole stand for 10 minutes before serving.
1. Step 5
  To serve, ladle pozole into wide bowls. Serve alongside bowls of chopped onion, lime wedges, lettuce, radishes and dried oregano for garnishing as you please. (Pozole can be cooled completely and reheated later. Refrigerate for up to 3 days.)

Tip

To use dried posole or hominy instead of canned, soak ½ cup/8 ounces dried posole or hominy overnight in cold water to cover. To cook, drain the soaked hominy and put it in a large stockpot. Cover with water and bring to a boil over high heat, then reduce to a simmer. Cook hominy, uncovered, until chewy and tender but not falling apart, 1 to 2 hours.