Mushroom Pozole

• 3 tomatoes ripe saladette
• 1 clove garlic
• 1/4 onion plus more to serve, chopped
• 3 guajillo chilies medium
• 1 chili large pasilla
• 4 7/8 cups hominy canned, cooked
• 4 cups mushrooms canned, sliced
• salt
• ground black pepper
• cooking oil spray
• dried oregano crushed
• lime juice
• hot sauce
• lettuce shredded

1. Roast the tomatoes, garlic, and onion. Add to the blender.
2. Open the chilies and remove the seeds. Soak in warm water until soft. Place in the blender with the other ingredients. Add the liquid from the canned hominy, mushrooms, and salt and pepper to taste. Puree until smooth and strain.
3. Heat a large skillet and spray with cooking oil. Add the puree and bring to a boil. Add 1 cup of water and let it boil again, then add the hominy and boil for 8 minutes.
4. Add a pinch of oregano and the mushrooms and boil for 5 more minutes.
5. Turn off the heat and serve with lime juice, onion, hot sauce, and lettuce.

tomatoes, clove garlic, onion, guajillo chilies, pasilla, hominy, mushrooms, salt, ground black pepper, cooking oil spray, oregano, lime juice, hot sauce

Taken from www.yummly.com/recipe/Mushroom-Pozole-627121 (may not work)