HONGOS RECIPES

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CALDO DE HONGOS RECIPE - FOOD.COM



Caldo De Hongos Recipe - Food.com image

This is a delicious, very simple soup with great flavors. It is largely broth/water-based with some easy ingredients to add flavor. You can decrease the amount of jalapeno if you'd prefer it to be a bit milder (or remove the seeds and ribs from the jalapenos). I received this from a friend at my bridal shower. This is the basic recipe, but you could always add more to the soup if you wanted to make it heartier or use it as an entree - another 1 lb of mushrooms works well, or some shredded chicken, beans, etc.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 lb mushroom, finely sliced
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 jalapenos, chopped
8 cups water or 8 cups chicken broth
salt and pepper, to taste
1/4 cup cilantro, chopped

Steps:

  • Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
  • Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
  • Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
  • Add water or broth, salt and pepper to taste, and cilantro.
  • Bring to a boil, then serve immediately.

Nutrition Facts : Calories 81.9, FatContent 7, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 11.3, CarbohydrateContent 4.1, FiberContent 1, SugarContent 2.1, ProteinContent 2

POZOLE VERDE CON HONGOS RECIPE RECIPE | EPICURIOUS



Pozole Verde Con Hongos Recipe Recipe | Epicurious image

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Provided by Pati Jinich

Total Time 1 hour 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

1¼ lb. tomatillos, husks removed, rinsed
2 garlic cloves
3 poblano chiles, halved, seeds removed, coarsely chopped
1 serrano chile, coarsely chopped (optional)
1 cup salted, roasted pumpkin seeds (pepitas)
1 cup chopped cilantro, plus more for serving
1 cup chopped parsley, plus more for serving
3 Tbsp. chopped white onion, plus more for serving
6 cups low-sodium vegetable broth, divided
1½ tsp. kosher salt, divided, plus more
2 Tbsp. vegetable oil
2 lb. mixed mushrooms (such as white button and crimini), thinly sliced
½ tsp. freshly ground black pepper
3 cups cooked hominy or giant corn (see Cook's Note below) or two 15-oz. cans hominy, drained
2–3 radishes, trimmed, halved, thinly sliced crosswise
Lime wedges and dried oregano (for serving)

Steps:

  • Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
  • Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
  • Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes.
  • Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
  • Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes. Taste and season pozole with more salt if needed.
  • Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
  • Cook’s Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2–12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½–3 hours. Season with kosher salt.

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