Mushroom Posole Rojo

4 Hatch Red Chile Pods
1 medium onion, quartered
1 tomato, diced
3 garlic cloves, smashed
2 Tbsp. Los Chileros Mexican Oregano
2 Tbsp. canola oil
6 cups vegetable broth
1 28 oz. can hominy, including liquid
3 cups crimini mushrooms, sliced
2 Tbsp. chopped cilantro
garnishes: chopped cilantro, radishes, shredded cabbage, avocado slices

Toast the chile pods in a dry skillet for a few minutes over medium-high heat, until fragrant.
Place in a bowl and cover with boiling water for about 20 minutes, until chiles are softened.
Place the chiles in a blender with 1/2 cup of the reserved chile liquid, onion, tomato, garlic and oregano.
Blend until a smooth puree forms and set aside.
In a Dutch oven, heat 1 tablespoon of canola oil and add mushrooms. Season with salt and pepper and cook until just softened. Remove from pan and set aside.
In the same pan, add another tablespoon of oil and chile puree and cook about 10 minutes, stirring frequently, until thickened.
Add vegetable broth and bring to a boil. Add hominy, including liquid and mushrooms.
Simmer 20 minutes and add chopped cilantro. Simmer another 10 minutes, garnish and serve.

Click here for Hatch Red Chile Pods

Click here for Los Chileros Mexican Oregano