A brick-red guajillo chile broth loaded with tender hominy and golden shredded king oyster mushrooms, finished with lime and topped with crisp cabbage and radishes.
20m prep · 57m cook · 6 servings Gluten-Free
Ingredients Instructions
2 can (15 oz) Hominy 12 oz King Oyster Mushrooms 3 whole Dried Guajillo Chiles 1 whole Onion 4 cloves Garlic 4 cups Vegetable Broth 1 tsp Dried Oregano 2 tbsp Neutral Oil 1 ½ tsp Salt 2 whole Limes 1 cup Cabbage 4 whole Radishes
Instructions 1 Cut the stems off the guajillo chiles, slit them open and shake out and discard the seeds and pale veins, which can make the sauce bitter. 2 Toast the chiles in a dry skillet over medium heat about 1 minute per side, pressing flat, until fragrant and slightly pliable but not blackened (scorched chiles taste bitter). Transfer to a bowl, cover with hot water and soak 15 minutes until soft. 3 While the chiles soak, heat the oil in a large pot over medium-high heat. Add the shredded mushrooms, diced onion and 1/2 tsp of the salt and cook, stirring occasionally, 10-12 minutes, until the mushrooms have released their liquid, it has evaporated, and they are golden brown at the edges and the onion is soft. 4 Drain the chiles, reserving the soaking liquid. Blend the chiles with the garlic and 1/2 cup soaking liquid until completely smooth, about 2 minutes; the sauce should be thick but pourable, like heavy cream. Add a splash more soaking liquid if needed to blend. 5 Pour the chile sauce into the pot with the mushrooms and cook, stirring, about 3 minutes, until it darkens slightly and thickens and smells toasty. Stir in the oregano, broth and remaining 1 tsp salt and bring to a boil, about 8 minutes. 6 Stir in the drained hominy, reduce the heat and simmer uncovered 20-25 minutes, until the hominy is tender and the broth is flavorful and a rich brick-red. 7 Turn off the heat and stir in the juice of 1 lime. Taste and add more salt as needed, since broths vary. 8 Ladle into bowls and top with shredded cabbage and sliced radishes. Serve with the remaining lime wedges for squeezing. Estimated nutrition (per serving) Calories 180 kcal
Protein 4g
Carbs 29g
Fat 6g
Fiber 6g
Sodium 1360mg
Sugar 4g
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