Name: Vegan Menudo With Mushrooms
Cook time: 1 hour
Total time: 2 hours
Yield: 6–8 servings
Ingredients: 3 Tbsp. vegetable oil; 3 pasilla or ancho chiles, seeds removed, rinsed; 7 guajillo chiles, seeds removed, rinsed; ½ large white onion, thinly sliced; 4 garlic cloves, peeled; ½ tsp. kosher salt; 1 tsp. dried oregano; 1 tsp. ground cumin; 12 oz. dried hominy, preferably whole kernel, soaked overnight; Kosher salt; 4 cups low-sodium vegetable broth; 3 oz. dried snow mushrooms (tremella or white fungus mushrooms); 2 Tbsp. dried oregano, plus more for serving; Chopped white onion, finely chopped cilantro, crushed red pepper flakes, warm corn tortillas, and lime wedges (for serving)

Two bowls of Mushroom Menudo with a glass of beer and lime wedges on the side.

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. We've tested this recipe with canned hominy, but we don't recommend it: the bold flavor of a batch cooked from dried whole-kernel hominy (sometimes labeled posole) is truly irreplaceable.

If you plan to make these Roasted Garlic-Potato Enchiladas as well, double the chile base ingredients for a total yield of 5 cups. Use half for this recipe and half for the enchiladas.