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Mushroom Pozole (Vegetarian)

Name: Mushroom Pozole (Vegetarian)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Cuisine: Mexican
Ingredients: 500 g Rennet; 4 Guajillo Chilli; 2 Ancho Chilli; 4 cloves Garlic; 1 tsp Mexican Oregano; 1 bunch Radish; 4 leaves Lettuce; 200 g Portobello Mushrooms; 150 g Shiitake Mushrooms; 250 g Mushrooms; 1 White Onion; 2 litres Vegetable Stock

90 min (30 prep + 60 cook) Medium 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 30 Mar 2026

Vegetarian pozole with hominy corn and mixed mushrooms in red guajillo chilli broth.

About this recipe

Vegetarian version of traditional pozole with hominy corn, mixed mushrooms - portobello, shiitake and button - in red guajillo and ancho chilli broth. Comforting and nourishing.

History & Origin

Pozole is one of the oldest and most sacred dishes in Mexican gastronomy, with origins over 3,000 years old deeply tied to Mesoamerican cosmology. Hominy corn - the large-grain variety that blooms and opens like a flower during prolonged cooking - was considered sacred by the Aztecs and used in ceremonial rituals. Traditionally pozole contains pork or chicken, but Mexico's rich vegetable heritage - with over 200 species of edible wild mushrooms - opens the door to equally satisfying vegetarian versions. Mushrooms, known as "the meat of the earth" in some indigenous communities in Oaxaca and Tlaxcala, have a unique ability to absorb broth flavours and contribute natural umami that perfectly compensates for the absence of meat. Mushroom pozole emerged as a modern adaptation within the Mexican vegetarian cooking movement that gained momentum in the 2000s and 2010s in cities like Oaxaca, Mexico City and Guadalajara. New Mexican cuisine chefs began exploring wild mushroom possibilities in traditional preparations, discovering that these ingredients could support the complexity of a great pozole. Today mushroom pozole appears on menus across the gastronomic spectrum, from fondas to fine-dining restaurants.

Estimated cost

£9.50

Total cost

£1.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

260

Calories

10g

Protein

44g

Carbohydrates

Fat

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Si usas maíz cacahuazintle seco, remoja 500g en agua la noche anterior. Al día siguiente, cuece en agua limpia sin sal durante 1-1.5 horas hasta que los granos revienten (floren). Si usas maíz de lata, escurre y enjuaga.
💡 El maíz de lata funciona si el tiempo es limitado, aunque el seco es más sabroso.
2
Tuesta 4 chiles guajillo y 2 chiles ancho en el comal sin quemar. Remoja en agua caliente 15 minutos. Licúa con 2 dientes de ajo, media cebolla y el agua de remojo. Cuela y reserva.
3
Limpia y corta en trozos grandes 600g de hongos variados (portobello, shiitake, champiñones, ostra). Saltea en aceite con ajo y sal hasta que doren bien, unos 8 minutos.
💡 El dorado de los hongos aporta umami al caldo.
4
En una olla grande, calienta aceite y fríe la salsa de chile colada 5 minutos. Agrega 2 litros de caldo de verduras caliente, los hongos salteados y el maíz cocido. Sazona con sal, orégano y comino.
5
Cocina a fuego medio-bajo 30 minutos para que los sabores se integren. Ajusta de sal y picor.
💡 Si el caldo está muy espeso, añade más caldo o agua.
6
Sirve en tazones hondos con las guarniciones: tostadas, lechuga rallada, rábanos en rodajas, cebolla picada, orégano, chile piquín y limón. Cada comensal complementa su propio tazón.
💡 Las guarniciones son esenciales en el pozole, no opcionales.