Pozole de Setas (Vegan Mushroom Pozole)

Growing up, pozole was always a dish for special occasions. My dad would cook it in the biggest pot imaginable—whether it was for a family party or to cure a terrible hangover! We would end up eating pozole for days, and honestly, I never complained. I’m sure many families across Mexico share similar memories of big pots of this incredible stew simmering away in the kitchen.

One of the things I love most about pozole is the toppings. Everything is laid out on the table—crisp shredded lettuce, chopped onion, fresh lime wedges, and spicy chillies—so everyone can customize their bowl just the way they like it. For me, it has to be crunchy lettuce, onion, plenty of lime juice, and a couple of crushed piquín chillies for that perfect kick.

Here on my blog, you’ll find many variations of pozole—white, red, green, even vegan versions with cauliflower or seafood twists. But today, I’m sharing what might just be my new favorite: Pozole de Setas, a vegan pozole made with a mix of shiitake, oyster, and shimeji mushrooms. The combination of these rich, umami-packed mushrooms with tender hominy is simply incredible.

Living in London, I know it can be difficult to find dried pozole maize, but thankfully, good-quality pre-cooked hominy is now widely available online. It’s convenient, delicious, and perfect for recreating authentic flavors at home.

If you try this recipe, I would absolutely love to hear what you think!

Table of Contents

1. What is Pozole de Setas?
2. Why You’ll Love This Vegan Pozole
3. Frequently Asked Questions (FAQ)
4. How to Make Pozole de Setas Step by Step
5. Tips for the Best Pozole
6. What to Do and Not to Do
7. Storing and Reheating
8. Recipe Variations
9. Fun Facts About Pozole
10. Final Thoughts

What is Pozole de Setas?

Pozole de Setas is a vegan version of traditional Mexican pozole, made using mushrooms instead of meat. It features hominy (maize), a rich broth, and a variety of toppings. The mushrooms add a deep, savory flavor that makes this dish just as satisfying as the traditional versions.

Why You’ll Love This Vegan Pozole

• Comforting & Hearty: Perfect for cozy meals.
• Plant-Based: A delicious vegan alternative to classic pozole.
• Full of Flavor: Mushrooms add rich umami depth.
• Customizable: Endless topping options.
• Great for Sharing: Ideal for family meals or gatherings.

Frequently Asked Questions (FAQ)

Q: Can I use different mushrooms?
A: Absolutely! Button mushrooms, portobello, or chestnut mushrooms work well too.

Q: Where can I find hominy in the UK?
A: Pre-cooked hominy is often available online or in international food shops.

Q: Can I make this ahead of time?
A: Yes! Pozole tastes even better the next day as flavors develop.

Ingredients and Equipment

Ingredients:

• 500 g exotic mushrooms (shiitake, oyster, shimeji)
• 1 small tin pre-cooked white hominy
• 2 organic vegetable stock cubes
• ½ onion
• 2 garlic cloves
• Salt to taste
• Pinch of oregano
• 2 tablespoon rapeseed oil
• 1.5 litres water

To Garnish:

• ½ red onion, finely chopped
• Shredded lettuce
• Chilli flakes
• Lime wedges

Equipment:

• Large saucepan or Dutch oven
• Colander
• Knife and chopping board

How to Make Pozole de Setas Step by Step

1. Prepare the Mushrooms:
Clean the mushrooms with a damp kitchen towel and chop any large pieces.

2. Prepare the Stock & Hominy:
Dissolve stock cubes in boiling water. Rinse the hominy thoroughly in a colander and set aside.

3. Cook the Mushrooms:
Heat oil in a large saucepan over medium heat. Add some mushrooms and sauté for about 5 minutes.

4. Build the Broth:
Add the stock and remaining water (up to 1.5 litres total). Stir in onion, garlic, and oregano. Simmer for 15 minutes.

5. Add Remaining Ingredients:
Add the rest of the mushrooms and the hominy. Season with salt.

6. Simmer:
Cook for 30 minutes, until the hominy is tender but still has a slight bite.

7. Serve:
Serve hot in bowls and top with chopped onion, shredded lettuce, chilli flakes, and a generous squeeze of lime juice.

Tips for the Best Pozole

• Sauté mushrooms in batches for better flavor.
• Don’t skip rinsing the hominy—it improves taste and texture.
• Let the soup simmer gently to develop deep flavors.
• Add toppings just before serving for freshness and crunch.

What to Do and Not to Do

Do:

• Taste and adjust seasoning as you cook.
• Serve with plenty of fresh toppings.

Don’t:

• Overcook the hominy—it should keep a slight bite.
• Crowd the pan when sautéing mushrooms.

Storing and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over medium-low heat.
• Freezing: Can be frozen, though mushrooms may slightly change texture.

Recipe Variations

• Add tofu or beans for extra protein.
• Use red or green salsa for a different flavor profile.
• Swap mushrooms for jackfruit for another vegan twist.

Fun Facts About Pozole

• Pozole is traditionally served during celebrations in Mexico.
• The word “pozole” comes from Nahuatl, meaning “foamy,” referring to the hominy.
• There are three main types: white, red, and green pozole.

Final Thoughts

Pozole de Setas is a beautiful, comforting twist on a Mexican classic. It’s hearty, flavorful, and perfect for sharing with loved ones. Whether you’re vegan or simply looking to try something new, this dish brings warmth, tradition, and joy to your table. Listo! Provecho!

Karlita x