Step 1

Preheat your oven to 425°F and grab out 2 baking sheets. Remove the bottom portion of the oyster mushrooms, then shred them with your hands into thin strips.

Step 2

Toss the shredded mushrooms in olive oil and season them with salt and pepper. Spread them out evenly on 2 baking sheets and roast for 20-25 minutes, mixing halfway.

Step 3

In the meantime, drain and rinse both cans of hominy. Transfer it to a large stockpot with vegetable broth and bay leaves. Bring the mixture to a low boil, then turn the heat down to a simmer.

Step 4

You can blend about 1 cup of hominy with some broth and add it back to the pot if you prefer a slightly thicker broth.

Step 5

Stem and shake the seeds out of all the dried chiles. Toast them in a skillet over medium-low for 3-5 minutes, making sure to frequently turn them so they don't burn.

Step 6

Once the chiles are toasted, add them to a pot with the roughly chopped onion and garlic cloves. Cover with water and bring to a low boil. Reduce the heat and simmer for 12-15 minutes, or until the chiles are soft and pliable.

Step 7

Then, add the chiles, onion, and garlic to a blender along with 1 ½ cups of the cooking water, cumin, and Mexican oregano. Blend on high until smooth.

Step 8

Heat 1 tablespoon of olive oil in a saucepan over medium. Pour your salsa into the pan, bring it to a low boil, then reduce the heat to simmer for 10-15 minutes.

Step 9

Note: You can pour your salsa through a strainer if there are small chunks, but we don’t find it necessary with a high-speed blender.

Step 10

When the salsa has reduced, add it to the large stockpot with the hominy and simmer for 10-15 minutes. Lastly, add in the cooked mushrooms and simmer for another 5-6 minutes.

Step 11

Season the pozole with salt to taste, then serve it with your choice of garnishes. Happy eating!