Plant-Based Pozole

Pozole Base

• 1 tbs. extra-virgin olive oil
• 1 8-oz. package button mushrooms, quartered
• ⅛ tsp. black pepper, plus more to taste
• ¾ tsp. sea salt, plus more to taste
• 1 30-oz. can white hominy, drained and rinsed
• 1 32-oz. carton unsalted vegetable stock

Green Sauce

• 1 tsp. extra-virgin olive oil
• 3 large tomatillos, husks removed, quartered (or use 1 11-oz. can)
• 2 garlic cloves
• 1 ½ cups loosely packed chopped cilantro, including stems
• 1 medium poblano pepper, seeded and roughly chopped
• ½ cup roughly chopped white onion
• 1 whole serrano pepper
• ¼ cup toasted pumpkin seeds
• ½ tsp. ground Mexican oregano (or Italian oregano)
• ¼ cup water

Garnish

• 1 cup diced red radish
• 1 cup minced white onion, rinsed under cold water
• 1 medium avocado, chopped
• 2 limes, halved
• 10 corn tostadas (optional)