Guajillo chile Onion Garlic Whole cumin (optional) Water Salt Vegetable broth Hominy container Oregano Olive oil Crimini mushrooms Pepper Bay leaf
Remove the stems, cut lengthwise, and remove the seeds and veins from the inside of the chile. Then, add them to a small stock pot with water and bring to a boil until pliable.
Add the rehydrated chiles to a blender. Also add onion, garlic, whole cumin, and water.
Do this in advance to save time. It freezes up to 6 months in a sealable freezer bag.
Add vegetable broth to a large stock pot. Over the pot, strain the guajillo sauce. Use the back of your cooking spoon to help the sauce threw.
Open a can of hominy and rinse well. Add hominy and oregano to the pot. Cook.
In a smaller stock pot, add the olive oil and mushrooms. Cook until the mushrooms are brown. Add onion, garlic, salt, and pepper and stir to combine.
Add all the mushroom mixture to the larger stock pot with the chile sauce. Mix to combine. Cook for 10 minutes.
Top with cabbage, lettuce, lime, crushed whole oregano, roasted chile de Arbol, diced Onion, and radishes. You can add all of these or a combination.