Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset)
January in Brooklyn always makes me crave two things: caldo energy and a fresh start that doesn’t taste like punishment. That’s where my Smoky Mushroom Pozole Verde comes from—Oaxacan logic, weeknight speed.
Back home, pozole meant a big pot and a big day. My tías would be in the kitchen forever, and somehow there was always time to toast something on the comal. Now? I’m doing mom math. I want that green, pepita-rich depth, but I also want dinner on the table before someone asks for a snack.
So we go toast, then blend: pepitas for body, a little chile for backbone, and a quick blitz of greens to make it feel alive. Then mushrooms step in and do the meaty thing—smoky, juicy, satisfying (no, really, no one misses the pork, mijo).
What makes it special to me is the finish: crispy tortilla strips, radish, and a big squeeze of lime. That’s the wake-up call.
Make it yours: add shredded cabbage for crunch, swap spinach for the greens, or stir in extra hominy if you want it heartier. Taste it—then decide.
Featured Recipe
Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset)
This is pozole verde for when it’s January, your schedule is rude, and you still want a bowl that tastes like you tried. We go “toast, then blend” with pepitas and a little chile for depth, then let mushrooms do the meaty thing (no one misses the pork, mijo). Finish with crunchy tortilla strips, radish, and a bright squeeze of lime so the whole pot wakes up.
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Ingredients
- 1 yellow onion(medium; if it’s huge, use half. No, really.)
- 4 cloves garlic(smash them; we’re blending later)
- 1 jalapeño or serrano(seed it for mild; keep seeds for heat)
- 2 tbsp vegetable oil(plus more for frying strips (or use baking method))
- 12 oz cremini mushrooms(sliced)
- 6 oz shiitake mushrooms(stems removed, sliced; or swap more cremini)
- 1 tsp cumin(ground)
- 1 tsp dried oregano(Mexican oregano if you’ve got it; regular is fine)
- 2 cans (15 oz each) canned hominy(drained and rinsed)
- 6 cups low-sodium vegetable broth(or chicken broth if that’s your life)
- 3 cups baby spinach(January supermarket gold; or chopped kale)
- 1 lb tomatillos(husked and rinsed; if unavailable, see notes)
- 1 big bunch cilantro(stems included (tender ones). If you hate cilantro, use parsley + extra lime)
- 1/3 cup pepitas (pumpkin seeds)(raw or roasted; raw toasts best)
- 2 lime(1 for blending, 1 for serving)
- 1 1/2 tsp salt(start here, then Taste it—then decide)
- 1/2 tsp black pepper
- 6 corn tortillas(for crispy strips; or use store tortilla chips in Pantry Mode)
- 6 radishes(thinly sliced)
- 1 avocado(optional but very persuasive)
- 1/2 cup crumbled queso fresco(optional; feta works in a pinch)
- 1 cup shredded green cabbage(optional for crunch; yes, in pozole—trust me)
Instructions
- 1
Prep your green team. Husk 1 lb tomatillos and rinse off the sticky stuff (that’s normal). Rough-chop them. Rough-chop 1 big bunch cilantro (include tender stems).
8 min
Tip: If you’re using kale, strip stems and chop now so it has time to soften later.
- 2
Toast, then blend (the Mari move). In a dry pot or deep Dutch oven, toast 1/3 cup pepitas (pumpkin seeds) over medium heat until they pop and smell nutty, 3–4 minutes. Slide them into a blender.
4 min
Tip: Don’t walk away. Pepitas go from “toasty” to “why is it smoky in here?” fast.
- 3
Build the verde base in the blender. To the pepitas, add 1 lb tomatillos, 1 big bunch cilantro, 1 jalapeño or serrano, 4 cloves garlic, juice of 1 lime, 1/2 tsp salt, and 1/2 cup broth. Blend until very smooth and bright green.
3 min
Tip: If your blender struggles, add a splash more broth. We want silky, not chunky salsa.
- 4
Sauté the mushrooms for that meaty depth. Heat 2 tbsp vegetable oil in the same pot over medium-high. Add 1 yellow onion and a pinch of salt. Cook 3 minutes. Add 12 oz cremini mushrooms and 6 oz shiitake mushrooms and cook until they release their liquid and get browned edges, 8–10 minutes.
13 min
Tip: Give the mushrooms space. If your pot is small, brown in two batches. Crowding = steaming = sad mushrooms.
- 5
Season the base. Stir in 1 tsp cumin and 1 tsp dried oregano for 30 seconds (just until fragrant).
1 min
Tip: This is where the pot starts smelling like “okay, we’re doing something.”
- 6
Simmer the pozole. Pour in the blended verde sauce (careful—she may splatter), add 6 cups low-sodium vegetable broth, 2 cans (15 oz each) canned hominy, 1/2 tsp black pepper, and 1 tsp salt. Bring to a simmer, then cook uncovered 15 minutes.
18 min
Tip: Uncovered = thicker, tastier broth. Covered = watery. We’re not suffering for dinner, but we’re also not making green water.
- 7
Finish with greens. Stir in 3 cups baby spinach and cook 2 minutes until just wilted. Taste the broth and adjust salt and lime.
3 min
Tip: Taste it—then decide. If it needs brightness, add lime. If it needs depth, add a pinch more salt.
- 8
Crispy tortilla strips (fast path). Slice 6 corn tortillas into thin strips. Fry in a shallow layer of oil over medium heat until crisp, 2–3 minutes, turning once. Drain on paper towels and salt lightly.
7 min
Tip: Baked option: toss strips with 1 tbsp oil + salt, bake at 425°F for 8–10 minutes, tossing halfway.
- 9
Serve like you mean it. Ladle pozole into bowls. Top with tortilla strips, 6 radishes, 1 avocado, 1/2 cup crumbled queso fresco, and (if using) a handful of 1 cup shredded green cabbage. Lime wedge on the side.
5 min
Tip: The crunch + acid is the whole point. Don’t skip all the toppings, okay?
Chef's Notes
Story time: In January, I crave two things—greens that feel alive and a bowl that hugs you back. This is my Brooklyn version of that: pozole verde energy, but built with mushrooms and pepitas so it’s cozy and still bright. Swaps That Actually Work: - No tomatillos? Use 1 (14–15 oz) can diced tomatoes + 2 tbsp lime juice + a handful of spinach for color. It won’t be classic, but it’ll be delicious. - No pepitas? Use sliced almonds or sunflower seeds. Toast them the same way. - Want extra smoke without meat? Add 1 tsp smoked paprika or 1 tbsp chipotle in adobo (blended). Heat goes up—just saying. Make it work: - Pantry Mode: skip tortilla strips and use crushed tortilla chips on top. - Make-ahead: the broth gets even better overnight. Keep toppings separate. - Kid path: seed the chile, serve toppings “build-your-own,” and add queso/avocado to mellow it.
María “Mari” Santiago
Oaxacan comfort, Brooklyn shortcuts, weeknight bright.
María “Mari” Santiago was born in Oaxaca, where her earliest kitchen memories are measured in scent: chiles toasting on a comal, cinnamon and chocolate blooming in mole, and the warm, nutty snap of a tlayuda folded in half for the walk home. She learned by watching—first her tías, then her abuela—picking up the small, practical rules that never made it into written recipes: how to tell when the garlic is *just* right, how to rescue a too-spicy salsa, and why you always taste the broth before you add the salt. Now in Brooklyn, Mari cooks the food she grew up on while raising two little kids and juggling real-life time limits. Her style is “real flavor, real life”: traditional Oaxacan and everyday Mexican dishes—moles, caldos, frijoles, enfrijoladas, salsas, and crispy tlayudas—made weeknight-friendly with smart shortcuts, brighter salsas, and more vegetables without losing the soul of the dish. She’s not precious about rules, she’s big on swaps, and she’s on a mission to prove that you can cook deeply flavorful Mexican food with what you can actually find at a normal grocery store (and still get dinner on the table before a meltdown). Mari’s recipes read like a friend texting you from the produce aisle: clear, funny, and unpretentious, with a side of abuela wisdom. If there’s a hard-to-find ingredient, she gives you a realistic alternative, tells you what will change (and what won’t), and keeps the focus where it belongs—on food that tastes like home, even when home is a small Brooklyn kitchen.