Have I ever told you about my family’s deep love for pozole? It’s my daughter’s absolute favorite Mexican dish, and my husband is just as enthusiastic. Honestly, who could resist? Pozole is the ultimate Mexican comfort food. That incredible flavor that comes from the maize truly makes it, in my opinion, the perfect winter stew!
Bowl of flavorful Mexican food Pozole with mushrooms and vibrant toppings
Growing up, my dad would always prepare pozole for special occasions, especially parties. It was also his go-to remedy for a terrible hangover! He’d use the biggest pot imaginable, meaning we’d be enjoying pozole for days afterward. I’m pretty sure my family isn’t the only one in Mexico who cooks up massive pots of this amazing stew.
What truly makes pozole special for me are all the wonderful toppings you can add to personalize your bowl. Usually, they are all laid out on the table, allowing everyone to customize their own perfect pozole. I love mine with crisp shredded lettuce, diced onion, a squeeze of lime juice, and for a bit of heat, a couple of crushed piquin chilies.
On this website, you can explore other delicious pozole recipes, from classic white pozole, rich red pozole, and vibrant green pozole to even vegan versions made with cauliflower or a luxurious lobster pozole. But today, I’m excited to share a new vegan recipe that has quickly become my favorite: Pozole de Setas, or Exotic Mushroom Pozole. Made with a mix of shiitake, oyster, and shimeji mushrooms, the combination of these earthy mushrooms with the tender maize is simply incredible.
I know that finding dry pozole maize can be challenging, especially here in London. However, these days, it’s easy to find good quality precooked maize online, usually sold in tins. Just remember to rinse it well before adding it to your broth.
If you decide to cook this mushroom pozole recipe, I would absolutely love to hear what you think!
Pozole de Setas (Exotic Mushroom Pozole) Recipe
Serves 4
Cook time: 1 hour
Ingredients
- 500g exotic mushrooms (such as oyster & shiitake)
- 1 small tin (approximately 400g) of precooked white hominy (pozole maize)
- 2 organic vegetable stock cubes
- 1/2 white onion
- 2 cloves of garlic
- Salt to taste
- Pinch of dried oregano
- 2 tablespoons rapeseed oil (or other cooking oil)
- 1.5 liters of water
For Garnish:
- 1/2 red onion, finely chopped
- Shredded lettuce
- Chilli flakes (optional)
- Lime wedges
Method
- Begin by cleaning the mushrooms. Use a damp kitchen paper towel to gently wipe away any dirt. Chop any larger mushrooms into smaller, bite-sized pieces.
- Dissolve the vegetable stock cubes in 1.5 liters of hot boiling water to make a flavorful vegetable broth.
- Open the tin of white hominy and drain the grains in a colander. Rinse them thoroughly under cold water. Set aside.
- Place a Dutch oven or a large saucepan over medium heat. Add the rapeseed oil and let it heat up. Add a portion of the chopped mushrooms to the hot oil and fry for about 5 minutes, allowing them to brown slightly and release their flavors.
- Pour in the prepared vegetable stock, then add the remaining water to reach 1.5 liters total liquid.
- Add the roughly chopped half onion, minced garlic cloves, and a pinch of oregano to the broth. Let it simmer for 15 minutes to allow the flavors to meld.
- After 15 minutes, add the remaining raw mushrooms and the rinsed hominy to the pot. Season with salt to your taste.
- Cook for another 30 minutes, or until the hominy is tender but still has a slight chew.
- Serve the Pozole de Setas hot in bowls. Garnish generously with chopped red onion, shredded lettuce, chilli flakes (if using), and a squeeze of fresh lime juice.
¡Listo! (Ready!)
¡Provecho! (Enjoy your meal!)
