Pozole Rojo de Setas (Mushroom Red Pozole)
A deep red guajillo broth full of chewy hominy and meaty mushrooms, served with crunchy cabbage, radish and lime.
Made with Pickled red onions (cebollas encurtidas) and Guajillo adobo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £4.45 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 1 tablespoon of the oil in a large saucepan over a high heat. Fry the mushrooms in two batches for 5 minutes each until deeply browned. Lift out and set aside.
5 min - 2
Add the rest of the oil and soften the onion over a medium heat for 5 minutes. Add the garlic and cook for 1 minute.
6 min - 3
Stir in 100 g of your ready made guajillo adobo paste (see the base recipe) and cook for 2 minutes, stirring, until it darkens and smells rich.
2 min - 4
Pour in the stock, add the hominy, oregano and salt, and bring to the boil. Simmer gently for 25 minutes, so the hominy swells and the broth turns glossy.
25 min - 5
Return the mushrooms to the pot for the last 5 minutes. Taste and add salt if needed.
- 6
Ladle into bowls and serve with the cabbage, radishes, your ready made pickled red onions (see the base recipe) and lime wedges for everyone to add.
Tips
- Hominy (maiz pozolero) is sold tinned in some supermarkets and world food shops. If you cannot find it, large butter beans are the nearest swap, though the dish will taste different.
- Cook the paste in the oil for 2 minutes before adding stock. It deepens the colour and removes any raw vinegar edge.
- Serve the garnishes on the table. Crunchy cabbage and radish against the hot broth are what makes pozole special.
- Dried oregano is traditionally crumbled between the palms before adding, which releases more aroma.
Storing and freezing
Cool the soup quickly, keep in the fridge for up to 3 days and reheat until steaming hot all the way through. Freeze (without the garnishes) for up to 3 months.
Questions
What is pozole?
Pozole is a traditional Mexican soup of hominy, which is dried maize treated with lime, simmered in a seasoned broth. Pozole rojo gets its colour from dried red chillies such as guajillo. It is normally made with pork, so this is a meat free take.
Is this pozole vegan and gluten free?
Yes, as long as the vegetable stock is labelled gluten free. All other ingredients are plant based and free from gluten, dairy, egg and nuts.
What can I use instead of hominy?
Large butter beans or cooked white beans are the easiest UK swap. Tinned sweetcorn will not give the same chew, so beans are better.
More made with pickled red onions (cebollas encurtidas)
Tacos de Pescado Ahumado (Smoked Mackerel Tacos)
GFEFNFTacos de Frijol Negro y Aguacate (Black Bean and Avocado Tacos)
VGVDFTortas de Pollo con Mole y Frijoles (Chicken Mole Sandwiches)
EFDFNFSalbutes de Pavo (Yucatecan Puffed Masa with Turkey)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
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.