Seared Seitan and Mushroom Pozole

Pozole is a delicious brothy soup with a red chili-base. This ultra flavorful vegan version is full of hominy, seared seitan, and fried mushrooms.

📝 Ingredients

• 2 dried New Mexico chiles
• 4 dried chiles de arbol
• boiling water
• 1 1/2 tsp apple cider vinegar, divided
• 2 tbsp oil, divided
• 8 oz seitan, shredded
• 2 (160g) king oyster mushrooms, sliced into 1/2" medallions, or your choice of mushrooms
• 1 small yellow onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp salt, or to taste
• 6 cups vegetable broth, ideally no-chicken style
• 15 oz can hominy, drained and rinsed
• avocado, to serve
• cilantro, for garnish
• lime wedges, to serve

👨‍🍳 Instructions

1. 1Remove the stem and seeds from the dried...: Remove the stem and seeds from the dried chiles (wear disposable gloves) and discard. Place the de-seeded chiles in a heat safe bowl and cover the chiles with boiling hot water. Cover the bowl and leave the chiles to rehydrate for about 30 minutes. Put the soaked chiles in a blender along with 1/2 tsp apple cider vinegar and enough water to help the chiles blend (about 1/4 cup, though add more if needed). Blend the chiles until a smooth paste is formed, then set aside.
2. 2Meanwhile, heat a large nonstick skillet over medium...: Meanwhile, heat a large nonstick skillet over medium heat. Add 1 tsp of oil and the shredded seitan. Cook for about 5 minutes, stirring occasionally, until the seitan is browned. Deglaze the pan by adding 1 tsp of apple cider vinegar and using that liquid to loosen any bits stuck to the bottom. Remove the seitan from the heat and set aside.
3. 3Using the same skillet, add another 2 tsp...: Using the same skillet, add another 2 tsp of oil and lay the mushrooms in a single layer. Let the mushrooms cook on medium heat without stirring until the bottom side is golden, about 4-5 minutes. Flip and let the other side cook until golden, about 3-4 minutes. Press gently on the mushrooms with the back of a spatula to help release some of the liquid as they cook. Remove the mushrooms from the heat and set aside.
4. 4Heat a large heavy bottomed stock pot over...: Heat a large heavy bottomed stock pot over medium heat and add 1 tbsp of oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 4 minutes. Add the garlic and stir, letting it cook for 1 minute. Add the seitan and mushrooms and stir to coat. Add the chili paste (if you're sensitive to the taste of chili or spicy food, you can start with 1/2 of the paste you made, you can always add more later) as well as the tomato paste, cumin, and salt. Stir to combine, and let cook for about 3 minutes, stirring frequently.
5. 5Add the broth and the strained and rinsed...: Add the broth and the strained and rinsed hominy. Bring to a boil, then lower the heat and simmer. Taste the soup and decide if you want additional chili paste. Let the soup simmer for 15 minutes, then taste and add salt if desired.
6. 6Serve the soup hot and topped with diced...: Serve the soup hot and topped with diced avocado, fresh cilantro, and lime wedges for freshly squeezed lime juice. Other possible garnishes include sliced radishes, microgreens, or corn chips.