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Mushroom-Chickpea Pozole
Ingredients
  • 4 dried guajillo chiles
  • 2 ancho chiles
  • 2 chile de árbol
  • 3 cups water
  • 5 garlic cloves
  • 1 white onion, quartered
  • 2 Roma tomatoes
  • ¼ teaspoon ground cumin
  • 1 ½ teaspoons kosher salt, divided, plus more to taste
  • 8 cups vegetable stock (such as Zoup!)
  • 6 cups sliced baby portobello mushrooms
  • 2 cups roughly chopped shitake mushrooms
  • 3 (15-ounce) cans chickpeas
  • 1 cup shredded green cabbage
  • ¾ cup thinly sliced red onion
  • ½ cup thinly sliced radishes
  • Crumbled dried oregano and chile oil, for garnish
  • Lime wedges, for serving
Steps
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