Mushroom Pozole

• 1 pasilla chile pepper cut in half and seeded
• 3 chile peppers Guajillo, cut in half and seeded
• 2 tablespoons vegetable oil
• 3 tomatoes cored and cut into quarters
• 1 garlic clove peeled
• 1/4 onion peeled
• 4 cups water
• 3 2/3 cups corn kernels cooked
• 2 5/8 cups mushrooms sliced
• 1/2 teaspoon dried oregano

1. Soak the chile peppers in water for a few minutes or until they become soft.
2. Add 1 tablespoon of oil to a skillet on medium heat. Add the tomatoes, garlic, and onions and saute for about 5 minutes.
3. Add the tomatoes, peppers, garlic, onions, and 2 cups of water to a blender. Puree until smooth.
4. Place a large pot on the stove on medium heat. Add the remaining oil and water and the pureed mixture. Bring to a boil.
5. Add the corn and cover the pot with a lid. Cook for 10 minutes.
6. Add the mushrooms and oregano and cook for 5 minutes.
7. Serve the stew with lemon, chopped lettuce, and fried corn tortillas.

chile pepper, peppers, vegetable oil, tomatoes, garlic, onion, water, corn kernels, mushrooms, oregano

Taken from www.yummly.com/recipe/Mushroom-Pozole-530471 (may not work)