Vegetarian Pozole Rojo recipes

Ingredients

• 6 dried red chiles (I used 2 Ancho, 2 Guajillo and 2 New Mexico)
• 8 oz shiitake mushrooms, stems removed and shredded and caps sliced thin
• 1 tsp soy sauce
• 1 Tbs grapeseed oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 1 1/2 tsp cumin
• 1/2 tsp oregano
• 2 small zucchini, quartered lengthwise and sliced
• 29 oz / 822 g can hominy, drained and rinsed
• 1/2 cup fire-roasted crushed tomatoes (Muir Glen is great)
• salt
• pepper
• 1/4 green cabbage, shredded finely
• 4 radishes, sliced thin
• cilantro sprigs
• lime

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