460 g white Homminy precooked (1 can of white corn for pozole)
1 ½ Lt. vegetabel broth
2 dried Guajillo Chilis
1 dried Ancho Chilli
500g shitake or oyster mushrooms sliced (You can also use a combination
of different mushroom type)
2 garlic gloves
½ onion chopped
1 tsp dried cumin
1 tsp dried oregano
4 radishes cut into thin slices
1 iceberg lettuce cut into thin strips
1 avocado (sliced)
Lime or lemon juice
Oregano depending on your taste
For the sauce
Clean the chillies with a kitchen towel and cut them lengthwise. Remove seeds and ribs. In a pan without oil briefly grilled the chillies.Bring water to a boil turn off the heat and add the chillies. Remove when softened.
Put the softened chillies in a blender and mix them together with onion,garlic cumin, oregano and some vegetable broth, enough for the ingredients to mix smoothly.
In a large sauce pan with a litte bit of oil fry the sauce and add the rest of the vegetable broth and the Homminy , seasoned with pepper. Taste and add more salt if necessary.
In a large pan with a litte bit of olive oil, saute the mushrooms .
Pour a portion of the soup into bowl, add the saute mushrooms and garnish with radish slices, iceberg lettuce and avocado. If you like, you can also add some drops of lemon juice and a dash of oregano.