GET THE RECIPE!
1 tbsp. Vegetable oil (optional) 1 ½ lb. Maitake or oyster mushrooms, 1 cup Diced onion 6 cloves Garlic, minced ½ cup Raw pumpkin seeds, pepitas 2 Poblano peppers 3-4 Serrano peppers 4 Tomatillos, medium 1/2 cup Chopped cilantro 1 cup Leafy greens, spinach, radish 1 sprig Epazote
¼ tsp. Cumin, ground ¼ tsp. Mexican oregano, dried 2 qts. Vegetable stock 1 can (29oz) White hominy 29 oz 1 Avocado, pitted and diced 4 Red radishes, sliced ½ Head Romaine or iceberg lettuce 4 Tostadas
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-I think the mushrooms are perfect in this, but you can also use jackfruit. – I used hen of the woods mushrooms (maitake), but if you can’t find those, you can also use oyster or shiitake mushrooms. – You can increase or decrease the amount of serrano peppers according to your heat tolerance. – Chayote or zucchini would make a good addition to this.