@alexafuelednaturally Pozole makes me miss my grandma so much 😭🥹 Recipe: Serves 8 Ingredients: 50 ounce can Mexican style hominy, drained and rinsed 1 head garlic 2 bay leaves 6 cups low-sodium vegetable broth 2 tablespoons oil, such as avocado oil 1 lb lions mane or any mushroom, sliced or torn into 1 inch pieces 1 tablespoon dried Oregano Red salsa for broth: 3 tablespoons oil, such as avocado or olive oil 1 medium white or yellow onion, chopped into 4 pieces 7 garlic cloves, peeled and kept whole 5 Guajillo chiles , stems and seeds removed 2 ancho chilies, stems and seeds removed 2 cups warm low-sodium vegetable broth 12 small whole black peppercorns 4 whole cloves 1/4 tsp ground cumin Toppings: tostadas, i like @Guerrero Tortillas 5 Limes, cut into 1/4 wedges 1/2 yellow Onion, diced small 1/3 green Cabbage, thinly sliced 1/2 bunch Cilantro, chopped 1/2 bunch radish, thinly sliced 1-2 Avocados, sliced 2 tbsp dried oregano 1. In a large pot add drained and rinsed hominy. Cut an 1/4 of an inch off the top of a whole garlic head to expose all the cloves of garlic then add to the pot. Followed by 2 bay leaves and 6 cups low-sodium vegetable broth. Cook over medium low heat for 25-35 minutes. 2. Meanwhile, to a large pan over medium low heat, add 3 tablespoons oil. Add the onion and pan fry for 4 minutes on each side then add in garlic and cook for an additional 1-2 minutes until everything is golden. Add in the guajillo and ancho chillies and cook for 15-20 seconds on each side, lightly charring the chilies. Turn heat off then transfer the chilies to a bowl and cover with 2 cups warm broth. Soak for 7 minutes. 3. Meanwhile, in a pan over medium heat add 2 tablespoons oil. Once hot add the pieces of lions mane or mushroom and pan fry, making sure to not overcrowd the pan (cook in batches if needed), and cook for 2-3 minutes undisturbed or until bottom side is golden then flip and cook for another 2-3 minutes. Lightly season with salt, then turn off heat. 4. Return back to the soaked chilies. Pour the chilies and the broth into a blender then add in the pan fried onion, garlic, whole black peppercorns, whole cloves and cumin. Blend on high for 1 minute or until smooth. At this time the hominy should have been boiling for around 30 minutes. Pour the salsa into the hominy, along with a good pinch of salt and stir to combine. Simmer everything on medium/low heat for 20-30 minutes. Taste and add salt to your liking. 5. Add in the crispy pan fried mushrooms and stir. 6. Serve the pozole with all the prepared toppings and a side of tostadas! #pozole #pozolerojo #vegan #vegetarian #mexicanfood #mexicancooking #cooking ♬ Te Regalo - Carla Morrison