Mushroom pozole has long been the vegetarian anchor of pozole tables across Mexico, sturdy and deliciously satisfying. Start by browning the mushrooms to build serious flavor. The jamminess of guajillo chiles and the raisin-like flavor of ancho help build a broth that’s complex, velvety and quietly intense. A can of hominy keeps this within reach on a weeknight, but dried hominy, soaked overnight and simmered until each kernel blooms open like popcorn, gives the most tender chew — see Tip for instructions. If you spot refrigerated pre-cooked hominy at a Latin market, grab it (the texture is very similar to freshly cooked). Ladle this pozole rojo steaming into shallow bowls and pile on the contrast: crisp shreds of iceberg lettuce, a generous squeeze of lime and thin radish coins for a peppery snap. It’s exactly the kind of bowl that makes you feel warm and revived.