This Spicy Mushroom Hominy Soup is the delicious, soul-warming result of a pantry-clearing experiment that went incredibly, unexpectedly right. It’s the recipe that took a mysterious can from the back of my cupboard and turned it into one of my all-time favorite comfort meals.
I think we all have that one ingredient in our pantry. The one you bought on a whim, full of good intentions, that has now been sitting on the shelf for months, silently judging you. For me, that ingredient was a giant can of hominy. I had been captivated by the big, puffy, white corn kernels at the grocery store, but when I got home, I honestly had no idea what to do with them. So there they sat.
Fast forward to a cold, dreary evening. I was craving a soup that was hearty and satisfying, but I was so tired of the usual lentil or black bean soup. I needed something different. My eyes landed on the can of hominy. This was its moment. I decided to build a soup around it, and I knew I needed an ingredient with a deep, savory flavor to stand up to the unique, chewy texture of the hominy. The answer was mushrooms. Not just any mushrooms, but meaty cremini mushrooms, sautéed until they were golden brown and bursting with umami flavor.
As I built the soup in one pot, adding smoky chili powder, a little cumin, and some fire-roasted tomatoes, the most incredible aroma began to fill my kitchen. It wasn’t just a vegetable soup smell; it was rich, earthy, and complex. When I finally ladled a bowl of my new Spicy Mushroom Hominy Soup and took the first bite, it was a revelation. The mushrooms were savory and “meaty,” the broth was rich and smoky with a perfect, warming heat, and the hominy… the hominy was the star. It had a wonderful, satisfyingly chewy bite and a subtle, sweet corn flavor that tied everything together. It wasn’t just good; it was incredible.
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Why You’ll Fall in Love with This Spicy Mushroom Hominy Soup
This isn’t just another vegetable soup; it’s a culinary experience that will become your new go-to for a cozy night in. Here’s why this Spicy Mushroom Hominy Soup will win you over.
- It’s a Symphony of Flavors and Textures: This is the magic of the dish. You get the deep, savory, and “meaty” flavor from the sautéed mushrooms, a smoky, warming heat from the spices, and the unique, addictive, and pleasantly chewy texture of the hominy. Every single spoonful is an adventure.
- It’s Incredibly Hearty and Satisfying: This is a soup that eats like a meal. It is so rich and filling that you will never miss the meat. It’s the perfect dish to warm you up from the inside out and keep you full for hours.
- It’s a Simple, One-Pot Wonder: Despite tasting incredibly complex and gourmet, this soup comes together in a single pot with accessible, budget-friendly ingredients. It’s a low-stress meal with a huge flavor payoff, and cleanup is an absolute breeze.
The Health Benefits of this Spicy Mushroom Hominy Soup
It’s a wonderful feeling when a meal this comforting is also secretly a nutritional superstar. This Spicy Mushroom Hominy Soup is packed with wholesome goodness. The mushrooms are a fantastic source of B vitamins and have a rich umami flavor that provides a satisfying, savory base without adding meat. The real star, hominy, is corn that has undergone a process called nixtamalization, which unlocks nutrients like niacin and makes it easier to digest. It’s a great source of complex carbohydrates and fiber for sustained energy. This soup is naturally vegan and gluten-free, making it a heart-healthy, nourishing meal you can feel amazing about eating.
Perfect Occasions for This Spicy Mushroom Hominy Soup
- The Ultimate Cozy Weeknight Dinner: This is its number one job. When you need a warm, filling, and healthy meal on the table with minimal fuss after a long day, this one-pot soup is the only answer.
- A Perfect “Meatless Monday” Staple: This is the ideal dish to serve when you want a hearty, plant-based meal. It is so rich and satisfying that it will win over even the most dedicated meat-eaters at your table.
- A Unique and Impressive Meal for Guests: Tired of serving the same old chili or stew? This soup is a fantastic and unexpected dish to serve at a casual dinner party. It’s a guaranteed conversation starter that will have everyone asking for the recipe.
This Spicy Mushroom Hominy Soup is your key to a delicious, soulful meal that proves that the most forgotten ingredients can often create the most memorable dishes.
Chef’s Notes: Spicy Mushroom Hominy Soup
• Soak chiles longer for deeper color and milder heat – Extended soaking softens skins and mellows spice, yielding a smoother, richer broth.
• Char aromatics for smoky depth – Blackened tomatoes, onion, and garlic add complexity and balance the chile’s heat. Don’t skip this step—it’s the soul of the broth.
• Strain the chile sauce for silkiness – A fine-mesh sieve removes skins and seeds, leaving a velvety base that elevates the soup’s texture.
• Brown oyster mushrooms for umami – Searing adds savory depth and prevents rubbery texture. Cook until golden and fragrant.
• Simmer uncovered to concentrate flavor – This reduces excess moisture and allows the broth to thicken naturally. Stir occasionally to prevent sticking.
• Garnish with fresh onion, oregano, and lime – These brighten the smoky broth and add crunch and acidity. Always serve lime wedges on the side.
• Add avocado or vegan crema for richness – These toppings balance the heat and add creamy contrast. Optional but highly recommended.
• Customize with extra vegetables – Diced carrots, zucchini, or bell peppers add color and body. Stir in during the simmer stage.
• Store leftovers in airtight containers – Keeps well for 3 days in the fridge or up to 6 months frozen. Reheat gently to preserve texture.
• Boost body with almond butter or cashew cream – Stir in at the end for a velvety finish without dairy.
Spicy Mushroom Hominy Soup
Dive into a bold, plant-based twist on a Mexican classic! This Spicy Mushroom Hominy Soup layers tender oyster and snow mushrooms with nutty hominy kernels, all bathed in a rich, smoky chile–tomato broth. Imagine velvety textures, vibrant aromas of epazote and oregano, and just the right kick of dried morita and guajillo chiles. Perfect for cozy weeknight dinners, meal prep, or a comforting winter warmer. You’ll be amazed at how simple ingredients transform into a show-stopping, vegan delight bursting with flavor!
4
servings25
minutes40
minutes174
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
- Produce
2 medium plum tomatoes halved (for charring)
1/3 large white onion quartered (plus extra for garnish)
2 garlic cloves skin on
- Dried Spices
1 oz about 2 cups dried snow mushrooms, rehydrated and trimmed
1 dried morita chile stem removed
1 dried ancho chile stem and seeds removed
2 dried guajillo chiles stem and seeds removed
1 dried pasilla chile stem and seeds removed
1/4 tsp dried epazote or 1 small fresh sprig
1 bay leaf
3 Tbsp dried oregano for garnish
- Canned Oil
20 oz white hominy drained and rinsed
1 Tbsp 3 tsp avocado oil
4 cups low-sodium vegetable broth
- Garnish Sides
1/3 white onion minced
2 limes quartered
4 small tostadas or 2 bolillo rolls
- Alternative Ingredients
Dried snow mushrooms → rehydrated shiitake or cremini strips
Morita & pasilla chiles → 1 Tbsp smoked paprika + chili powder blend
White hominy → drained fresh/frozen corn kernels
Avocado oil → olive oil or grapeseed oil
Epazote → fresh cilantro or a pinch of dried oregano
Bay leaf → a sprig of fresh thyme
Directions
- Rehydrate Prep Chiles (approx. 10 min) – Place all dried chiles and snow mushrooms in a heatproof bowl, cover with boiling water, and let sit. This softens the chiles for blending and the mushrooms for soup body. (Optional: adjust chile soaking time if you prefer milder heat.)
- Char Vegetables (approx. 8 min) – In a hot cast iron skillet over medium-high, char tomato halves, onion wedges, and whole garlic cloves until blackened on each side, about 2–3 minutes per face. This adds smoky depth. Remove and cool slightly.
- Blend Strain Sauce (approx. 5 min) – Drain chiles (reserve 1¼ cups soaking liquid), transfer to food processor with charred produce, blend until silky, adding soaking liquid as needed. Strain through a fine-mesh sieve into a bowl—this yields a smooth, vibrant broth base.
- Brown Mushrooms (approx. 6 min) – Warm avocado oil in a large pot on medium. Sauté sliced oyster mushrooms until golden, about 5–6 minutes. Browning develops umami richness.
- Combine Simmer (approx. 30 min) – Pour chile sauce into the pot, stir 2 minutes, then add vegetable broth, hominy, rehydrated snow mushrooms, bay leaf, and epazote. Bring to a low boil, reduce heat to medium-low, and simmer uncovered for 25–30 minutes. Taste and finish with salt and pepper.
- Serve Garnish (2 min) – Ladle soup into bowls, sprinkle minced onion and oregano over top, and serve with lime wedges and tostadas or bolillo on the side. (Optional: add avocado slices or fresh cilantro for extra brightness.)
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- food processor
- colander
- mixing bowls
- measuring cups and spoons
Notes
- • Soak chiles longer for a deeper red color and milder spice.
• Serve with avocado slices, crushed tortilla chips, or a dollop of vegan crema.
• Add diced carrots or zucchini in Step 5 for extra veggies.
• Store leftovers in an airtight container up to 3 days in the fridge or freeze for up to 6 months.
• For a richer soup, stir in 2 Tbsp almond butter or blended cashews at the end.
Nutrition Facts
- Serving Size: 1g
- Calories: 174kcal
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 960mg
- Potassium: 510mg
- Carbohydrates: 22g
- Fiber: 7g
- Sugar: 9g
- Protein: 4g
- Vitamin A: 3256IU
- Vitamin C: 18mg
- Calcium: 59mg
- Iron: 2mg
FAQs: Spicy Mushroom Hominy Soup
can I use canned mushrooms
Not recommended. Fresh or rehydrated mushrooms offer better texture and flavor. Canned varieties may turn mushy.
can I use fresh tomatoes instead of plum
Yes. Use 2 medium ripe tomatoes. Char as directed and blend with chiles for the broth base.
what’s the best mushroom combo
Oyster and snow mushrooms offer chew and silkiness. Shiitake, cremini, or king oyster are great substitutes.
what sides pair best with this
Tostadas, bolillo rolls, avocado slices, or a citrusy slaw. For drinks, try hibiscus tea or lime agua fresca.
can I make this oil-free
Yes. Dry-toast mushrooms and char veggies without oil. Flavor will be lighter but still satisfying.
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