Ingredients for 6:
- 1 kilogram of precooked pozole corn
- 1 tablespoon dried oregano
- 3 guajillo chiles
- 1 chile de árbol
- 1 cup sliced mushrooms
- 300 grams of shredded mushrooms
- 1 piece of onion
- 1 clove garlic
- grain salt
- 1½ liters of water
- ½ liter of vegetable stock
- oil
- shredded lettuce
- sliced radish
- lemon
- broken chile
- Dried oregano
Preparation:
1. Start by cooking the pozolero corn: use a pressure cooker to reduce the cooking time, add enough water to perfectly cover the corn. Add a tablespoon of dried oregano and cook over medium heat, when it begins to release steam, lower the heat and cook for 20 minutes, then drain it and set it aside.
2. While the corn is cooking, soften the guajillo chiles and chile de árbol in hot water, the chile de árbol will provide a controlled heat. In addition, you can also add an ancho chile.
3. Blend the softened chilies with the onion, in addition to the garlic clove. Add a little water from cooking the chiles.
4. In a large pot with a little oil, pour the chili sauce that you blended, fry the sauce for a few minutes and pour 1.5 liters of water and 0.5 liters of vegetable stock. Next, season with a little salt.
5. Then add the mushrooms and mushrooms. Then also add the previously cooked pozole corn, mix, check the flavor and if necessary add a little more salt. Cover and cook for 10 more minutes.
6. Add shredded lettuce, a few slices of radish and accompany with a touch of lemon. If you wish you can also add broken chile and dried oregano.