Matsutake Mushroom Pozole

Ingredients

For 4 servings

• 350 g matsutake mushrooms, cleaned and cut into bite-size pieces
• 200 g canned white hominy, drained and rinsed
• 960 g vegetable broth
• 3 piece garlic cloves, minced
• 1 piece large yellow onion, chopped
• 3 g dried oregano
• 2 g ground cumin
• 2 g ground coriander
• 1 piece serrano pepper, minced
• 4 piece radishes, thinly sliced, to garnish
• 15 g cilantro, chopped, to garnish
• 1 piece lime, cut into wedges, to serve
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Warm the olive oil in a large pot over medium heat. Soften the onion, garlic and serrano until fragrant.

2. 2

   Stir in the oregano, cumin and coriander with a pinch of salt and cook until aromatic.

3. 3

   Add the matsutake mushrooms and sauté until golden and lightly crisp at the edges.

4. 4

   Pour in the vegetable broth and hominy and bring to a simmer.

5. 5

   Cover and simmer gently for 20 minutes to develop the broth.

6. 6

   Taste and adjust the seasoning.

7. 7

   Ladle into bowls and garnish with sliced radish, cilantro and a wedge of lime.