Ingredients
Scale
Ingredients:
- 2 chili de arbol
- 2 guajillo chilis
- 2 ancho chilis
- 3 New Mexico chilis
- 2 large yellow onion
- 4 –5 cloves garlic
- 2 tsp ground cumin
- 1 tsp dark chili powder
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 tsp oregano
- Water
- 1 lb chanterelle, blue/gold oyster, or lions mane mushrooms
- 1 stock celery
- 1 large carrot
- 1 Tbsp neutral oil (avocado, canola, or vegetable)
- 2x 16 oz cans chickpeas, drained and rinsed
- 1x 25 oz can hominy, drained and rinsed
Toppings:
- 4 radishes
- 1/2 small head cabbage
- 2 limes
- Leftover 1/2 onion from the recipe
- 1 bunch, cilantro
Instructions
- Heat a heavy bottom pan over medium heat. With exhaust fan on, toast the chilies in a dry pan until they have softened and become fragrant. Allow to cool slightly before carefully removing seeds.
- While your chilis toast and cool, roughly chop one of your onions and add to a small pot along with garlic cloves, cumin, chili powder, sugar, salt, and oregano.
- Add your deseeded chilis and enough water to cover the contents of the pot.
- Place on high heat to bring to a boil. Once boiling, drop to a simmer, and allow to cook for 15-20 minutes or until all ingredients are easily pierced with a fork.
- Once ingredients are fork tender add 1 cup of ice or allow to cool slightly before blending with a immersion blender or large blender.
- Using your hands, roughly tear your mushrooms into thin strips to resemble a shredded meat and set aside.
- Using a food processor or a knife roughly chop your celery, carrot, and half of your other onion into small pieces.
- Heat a large 8-Qt Dutch oven or heavy bottomed pot over medium heat. Add neutral oil and celery, carrot, onion mix. Sautee for 2-3 minutes before adding shredded mushrooms and sautéing for another 2-3 minutes.
- Carefully adding blended chili mixture, 2-4 cups of water, chickpeas, and hominy. Bring to a boil and drop to a simmer for 5-10 minutes.
- While the soup simmers, thinly slice cabbage and radish, dice your leftover half an onion into small pieces and roughly chop your cilantro leaves and stems.
- Serve immediately topping with, shredded cabbage, radish, onion, and cilantro and serve with a lime wedge.
- Prep Time: 20
- Cook Time: 30
- Category: Lunch/Dinner
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2.5 cups
- Calories: 351
- Sugar: 11 g
- Sodium: 640 mg
- Fat: 7.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 62.9 g
- Fiber: 14.6 g
- Protein: 14.6 g
- Cholesterol: 0 mg