Mushroom-Chickpea Pozole

• total time: 45 minutes

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

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

Directions

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.