We were so excited to have Xef (Alex) and Prep It (Eduardo) visit us from @fresnobarriosunidos! They toured the IFL and allowed us to film them as they prepared a beautiful lion's mane pozole with all Indigenous ingredients. To find out more about the incredible work they’re doing, check out californiaopen... and fresnobarriosu... !
Ingredients:
- 2 tablespoons oil
- 1 large onion, chopped
- 1 pound lions mane mushrooms, chopped
- 1 medium winter squash
- 6 cups vegetable stock
- 4 dried chiles (such as guajillo or ancho), stemmed and seeded
- 2 teaspoons dried oregano
- Salt, to taste
- Garnishes: shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and tortilla chips
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the whole winter squash on a baking sheet and roast in the preheated oven for about 45-60 minutes, or until the squash is tender.
3. Remove the squash from the oven and let it cool. Once cooled, peel off the skin, remove the seeds, and dice the flesh.
4. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
5. Add the chopped lions mane mushrooms to the pot and sear them until they release their moisture and begin to brown, about 8-10 minutes.
6. Meanwhile, in a separate pot, bring the vegetable stock to a boil. Add the dried chiles and oregano, then reduce heat and simmer for 10 minutes.
7. Remove the chiles from the stock and transfer them to a blender. Add a cup of the stock, along with the diced roasted squash, and blend until smooth.
8. Pour the chile-squash mixture back into the stock.
9. Pour the stock mixture into the pot with the vegetables. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until flavors are well combined.
10. Season with salt to taste.
11. Serve hot, garnished with shredded cabbage, sliced radishes, chopped cilantro, lime wedges, and tortilla chips. Enjoy!
7 сен 2024
