Tyler's recipe book
Mushroom-Chickpea Pozole
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porciones45 minutes
tiempo totalIngredientes
4 dried guajillo chiles
2 ancho chiles
2 chile de árbol
3 cups water
5 garlic cloves
1 white onion, quartered
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 (15-ounce) cans chickpeas
1 cup shredded green cabbage
3/4 cup thinly sliced red onion
1/2 cup thinly sliced radishes
Crumbled dried oregano and chile oil, for garnish
Lime wedges, for serving
Instrucciones
Add dried chiles and 3 cups water to a large Dutch oven. Cook over medium-high until water boils; reduce heat to medium, and simmer 5 to 7 minutes. Remove chiles from water, and place in a blender. Discard water. Add garlic, onion, and tomatoes to blender. Process until mixture reaches a paste-like consistency, about 1 minute. Transfer to a bowl; season with cumin and 1/2 teaspoon salt; set aside.
Heat broth in Dutch oven over medium-high. Add chile mixture and mushrooms; bring to a boil. Reduce heat to medium-low; add chickpeas and remaining 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are tender, 25 to 30 minutes.
Top servings of pozole with cabbage, red onion, radishes, oregano, and chile oil. Serve with lime wedges.
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porciones45 minutes
tiempo total