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    Tyler's recipe book

    Mushroom-Chickpea Pozole

    soups
    ​

    -

    porties

    45 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    4 dried guajillo chiles

    2 ancho chiles

    2 chile de árbol

    3 cups water

    5 garlic cloves

    1 white onion, quartered

    2 Roma tomatoes

    1/4 teaspoon ground cumin

    1 1/2 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

    3/4 cup thinly sliced red onion

    1/2 cup thinly sliced radishes

    Crumbled dried oregano and chile oil, for garnish

    Lime wedges, for serving

    Instructies

    Add dried chiles and 3 cups water to a large Dutch oven. Cook over medium-high until water boils; reduce heat to medium, and simmer 5 to 7 minutes. Remove chiles from water, and place in a blender. Discard water. Add garlic, onion, and tomatoes to blender. Process until mixture reaches a paste-like consistency, about 1 minute. Transfer to a bowl; season with cumin and 1/2 teaspoon salt; set aside.

    Heat broth in Dutch oven over medium-high. Add chile mixture and mushrooms; bring to a boil. Reduce heat to medium-low; add chickpeas and remaining 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are tender, 25 to 30 minutes.

    Top servings of pozole with cabbage, red onion, radishes, oregano, and chile oil. Serve with lime wedges.

    -

    porties

    45 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    4 dried guajillo chiles

    2 ancho chiles

    2 chile de árbol

    3 cups water

    5 garlic cloves

    1 white onion, quartered

    2 Roma tomatoes

    1/4 teaspoon ground cumin

    1 1/2 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

    3/4 cup thinly sliced red onion

    1/2 cup thinly sliced radishes

    Crumbled dried oregano and chile oil, for garnish

    Lime wedges, for serving

    Instructies

    1

    Add dried chiles and 3 cups water to a large Dutch oven. Cook over medium-high until water boils; reduce heat to medium, and simmer 5 to 7 minutes. Remove chiles from water, and place in a blender. Discard water. Add garlic, onion, and tomatoes to blender. Process until mixture reaches a paste-like consistency, about 1 minute. Transfer to a bowl; season with cumin and 1/2 teaspoon salt; set aside.

    2

    Heat broth in Dutch oven over medium-high. Add chile mixture and mushrooms; bring to a boil. Reduce heat to medium-low; add chickpeas and remaining 1 teaspoon salt. Cook, stirring occasionally, until mushrooms are tender, 25 to 30 minutes.

    3

    Top servings of pozole with cabbage, red onion, radishes, oregano, and chile oil. Serve with lime wedges.