Vegetarian Pozole Rojo recipes

Name: Vegetarian Pozole Rojo recipes
Ingredients: 6 dried red chiles (I used 2 Ancho, 2 Guajillo and 2 New Mexico); 8 oz shiitake mushrooms, stems removed and shredded and caps sliced thin; 1 tsp soy sauce; 1 Tbs grapeseed oil; 1 onion, diced; 1 carrot, diced; 3 cloves garlic, minced; 1 1/2 tsp cumin; 1/2 tsp oregano; 2 small zucchini, quartered lengthwise and sliced; 29 oz / 822 g can hominy, drained and rinsed; 1/2 cup fire-roasted crushed tomatoes (Muir Glen is great); salt; pepper; 1/4 green cabbage, shredded finely; 4 radishes, sliced thin; cilantro sprigs; lime