- 1 can (822g.) of corn pozolero, strained and washed. The equivalent in dry mzíz.
- 3 lt. vegetable broth
- 5 chili guajillo, sin semillas
- 2 chilies wide, seedless
- 5 tree chilies, seedless
- 6 cloves Garlic
- ½ onion, white
- 1 tbsp. vegetable oil (optional)
- 1 kg. mushrooms or mushrooms, sliced.
- 1 zucchini, medium, diced
- Companions :
- 1 white onion, girl, chopped
- 6 radishes, finely sliced
- 2 tbsp. oregano, dry
- ½ cabbage green, finely sliced
- 4 lemons, cut into quarters
- 1 bag toasted or totopos
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In a large pot, boil the vegetable broth and the hominy corn over very low heat. If using dry corn, cook it separately for at least 2 hours.
While it is boiling, remove the seeds from the chiles and wash them well.
Bring water to a boil a medium pot and let the chiles cook there over low heat.
Strain the chiles, but reserve 1 and a half cups of the water where the chiles were soaked. Place the chiles, garlic, onion, and the reserved liquid from the chiles in the blender and blend until it has the consistency of a thick sauce. Strain the sauce.
Heat a skillet over medium heat. Add a tablespoon of oil and add half of the mushrooms. Sauté them for 5 minutes or until golden brown. Remove the mushrooms from the pan and place them on a plate. Add the other half of the mushrooms to the pan and repeat the same process.
Add all the cooked mushrooms to the pan and pour the sauce over them and gently simmer for 1 minute.
Your corn pozole should still be gently simmering. With a ladle remove about 1 cup of the corn and broth, and put it in the blender. Blend it until it is completely liquid. Pour the blended mixture into the pot with the rest of the corn.
Pour the mushrooms in sauce and the zucchini into the pot with the hominy. Boil gently for 8-10 minutes or until the zucchini is tender
Accompany your pozole with cabbage, onion, oregano. radish, lemons and toast.