Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.

Ingreadient

• 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

Direction

1. 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.
2. 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.
3. Top servings of pozole with cabbage, red onion, radishes, oregano, and chile oil. Serve with lime wedges.

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