Roasted mushroom pozole
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Roasted mushroom pozole
Pozole is a Mexican soup traditionally made with pork, hominy (dried corn) and whole dried chillies. This plant-based version uses mushrooms and chickpeas
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving )
Calories
275Kcal
Fat
8gr
Saturates
1gr
Carbs
30gr
Sugars
10gr
Fibre
11gr
Protein
14gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 30g dried porcini mushrooms
- 2 onions, cut into large chunks
- 5 garlic cloves, peeled and lightly smashed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1 tbsp ancho chilli flakes
- 2 tbsp chipotle paste
- 2 medium tomatoes, quartered
- 1 litre gluten-free vegetable stock
- 1 bay leaf
- 2 x 570g jars Bold Bean Co Queen chickpeas
For the mushrooms
- 2 x 200g packs speciality mushroom mix
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ancho chilli flakes
- 1 tsp dried marjoram
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
To serve
- ¼ white cabbage, shredded
- 5 radishes, thinly sliced
- 2 limes, cut into wedges
- handful tortilla chips (optional)
Step by step
- Soak the porcini mushrooms in 200ml boiling water and leave to sit for 20 minutes. Meanwhile, add the onion and garlic to a large pan with the olive oil and cook over a medium heat until lightly browned. Add the spices, chipotle paste and tomatoes. Cook for 2 minutes, then transfer everything to a blender with a splash of the stock and blend until smooth. Return to the pan, along with the porcini mushrooms with their soaking liquid and the remaining vegetable stock. Add the bay leaf, season, bring to a boil then reduce the heat and simmer for 15 minutes.
- Preheat the oven to 220°C, fan 200°C, gas 7. Add the chickpeas and their liquid to the pan and cook for another 30 minutes. Using a spatula, lightly crush a few of the chickpeas against the side of the pan as the mixture simmers.
- Meanwhile, shred the mushrooms and add to a bowl with the spices, marjoram, sugar, some seasoning and the oil. Arrange in a single layer on a baking tray. Roast for 25 minutes, or until soft and caramelised.
- Remove the bay leaf, then spoon the soup into bowls and serve topped with the mushrooms, cabbage, radishes, lime wedges and some broken tortilla chips, if using. Keep in the fridge for up to 4 days, or freeze without garnishes.
