Pozole Rojo de Hongos y Calabacitas (Mushroom and Courgette Pozole)
A lighter pozole for mushroom lovers, with meaty mushrooms, courgette and hominy in the red chilli broth.
Made with Pozole rojo base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £5.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot over a high heat. Fry the mushrooms for 6 to 8 minutes, until browned and the liquid has gone.
7 min - 2
Pour in your ready made pozole rojo base (see the base recipe) and bring to a simmer.
- 3
Add the hominy and simmer for 10 minutes.
10 min - 4
Add the courgette and simmer for 5 minutes, until just tender.
5 min - 5
Season with salt and a squeeze of lime.
- 6
Serve with the cabbage, radish, avocado, oregano and lime wedges.
Tips
- Do not crowd the mushrooms. Fry them in two batches if needed so they brown instead of steaming.
- Add the courgette late so it stays green and slightly firm.
- Note that the base is made with chicken stock, so this is not a vegetarian dish unless you make a vegetable based version.
Storing and freezing
Keeps in the fridge for 3 days. Freeze the soup without the avocado for up to 2 months and reheat until steaming hot all the way through.
Questions
Is this vegetarian?
No. The ready made pozole rojo base is made with chicken stock, so this soup is not vegetarian or vegan.
Can I add other vegetables?
Yes. Nopales, green beans or chayote all fit. Add firm vegetables early and soft ones in the last 5 minutes.
Which mushrooms are best?
Closed cup or brown mushrooms are a good, meaty choice. Oyster mushrooms give a more tender, silky bite.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.