This deep-red pozole gets all its smoky depth from toasted ancho and guajillo chiles, blended into a silky broth that forms the backbone of the whole pot. Browned cremini mushrooms bring a hearty, almost meaty bite, while tender hominy soaks up all that chile flavor as it simmers into a rich, deeply savory stew. A hit of lime juice at the end brightens everything up before it's ladled into bowls and piled high with crisp cabbage, sliced radish, diced onion, and cilantro. Every element here comes from the plant world, from the vegetable broth base to the garlic and oregano-scented aromatics, making this a naturally solid choice for a vegetarian table. It's the kind of cozy, complex bowl that makes you forget you're eating something so simple to put together, and it holds up beautifully as leftovers the next day.
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Heat a dry skillet over medium heat. Add the ancho and guajillo chiles in a single layer and press them flat with a spatula for 20–30 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a medium saucepan, cover with 4 cups vegetable broth, and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes, until the chiles are fully softened and pliable.
Transfer the chiles and all of their soaking broth to a blender. Blend on high for 60 seconds until completely smooth. Pour the blended mixture through a fine-mesh strainer set over a bowl, pressing the solids with a spoon to extract as much liquid as possible. Discard the solids and set the strained chile broth aside.
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