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.
Frequently Asked Questions
How long does Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset) take to make?
Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset) takes about 55 minutes total. That includes 20 minutes of prep and 35 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset)?
This recipe is rated easy — it's beginner-friendly and straightforward.
What ingredients do I need for Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset)?
The main ingredients are: yellow onion, garlic, jalapeño or serrano, vegetable oil, cremini mushrooms, shiitake mushrooms, cumin, dried oregano, canned hominy, low-sodium vegetable broth, baby spinach, tomatillos, cilantro, pepitas (pumpkin seeds), lime, salt, black pepper, corn tortillas, radishes, avocado, crumbled queso fresco, shredded green cabbage.
What type of meal is Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset)?
Smoky Mushroom Pozole Verde with Crispy Tortilla Strips (Brooklyn January Reset) is categorized as: soup, dinner, lunch.
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