Mushroom Pozole

History & Origin

Pozole is one of Mexico's most ancient dishes, with a history reaching back to Aztec civilisation. According to 16th-century chroniclers, pozole was a ceremonial dish prepared for great religious festivals dedicated to the gods. Cacahuazintle maize — nixtamalised and cooked until the grains bloom and open like flowers — was the heart of this sacred stew. With the Spanish conquest, the dish was reinterpreted and enriched with meat, spices, and the everyday use we know today. Red pozole, with its broth of guajillo and ancho chillies, is perhaps the most popular version across central Mexico and the state of Guerrero, where every family has a secret recipe passed down through generations. It is traditionally served with a colourful array of garnishes: shredded lettuce, sliced radishes, dried oregano, tostadas, and lime, which each diner adds to their own taste. This interplay between the hot broth and the fresh garnishes is an essential part of the ritual of eating pozole. The vegan version with chestnut mushrooms and mixed mushrooms is rapidly gaining ground among cooks and diners committed to more sustainable eating. The mushrooms provide a hearty texture and natural umami flavour that stands up admirably to the pork or chicken of classic pozole. What is more, the cooking process — toasting chillies, frying the adobo, slow-cooking the maize — remains identical, ensuring the authenticity of the final result. This recipe is perfect for the cold autumn and winter months in Spain or the United Kingdom, where cacahuazintle maize can be found in Latin grocery shops or in tins as hominy. It is a celebratory dish that honours Mexico's pre-Hispanic heritage while embracing the values of contemporary cooking.