Soak <quantity>400<unit>g</unit></quantity> of jumbo white beans in water overnight

Cut down <quantity>800<unit>g</unit></quantity> of oyster mushrooms into even large chunks

Slice <quantity>3</quantity> onions, keeping an even thickness

Slice <quantity>4</quantity> of carrots into approximately <quantity>5<unit>mm</unit></quantity> thick slices

Slice <quantity>2<unit>stalks</unit></quantity> of celery in approximately <quantity>2<unit>cm</unit></quantity> thick slices

Bruise <quantity>2</quantity> pieces of lemongrass

Slice <quantity>1</quantity> piece of ginger and crush <quantity>3</quantity> garlic cloves

Add a bit of extra virgin olive oil to a medium stock pot and place it over high heat

Add mushrooms to the pot in batches and turn down to medium heat. Once they are evenly browned on one side, turn for a few minutes and remove them from the pot. Continue this with all mushrooms and reserve them

Add the carrots and cook until deep brown

Add the onions cook over medium heat, while stirring, to lightly caramelize them

Add the celery, lemongrass, ginger, and garlic

Add <quantity>1.5<unit>L</unit></quantity> of water and bring it to a simmer. Stir gently, scraping the bottom of the pot, and turn the heat down to low. Cook for 45m

Strain through a colander. You won't need the solids for this recipe, so you can eat them or use in other recipes

Add salt to taste. The aromatic vegetable broth is ready

Chop <quantity>20<unit>g</unit></quantity> of coriander and separate the bottom stems

Pick the leaves from <quantity>10<unit>g</unit></quantity> of oregano

Chop <quantity>20<unit>g</unit></quantity> of celery leaves

Chop <quantity>10<unit>g</unit></quantity> of mint leaves

Chop <quantity>30<unit>g</unit></quantity> of spring onion tops

Chop <quantity>60<unit>g</unit></quantity> of spinach

Trim and roughly chop <quantity>2</quantity> green chilies

Thinly slice the bottom half of <quantity>1</quantity> lemongrass

Transfer everything to a blender. Add <quantity>50<unit>g</unit></quantity> extra virgin olive oil and salt to taste

Blend well, using the blender tamper, until you obtain a thick paste

Move to a serving bowl or to a sealed container. The spicy herb paste is ready

Add the soaked beans to a tall pot and cover with water

Add <quantity>½</quantity> an onion and <quantity>1</quantity> dried red chili

Cook over medium heat for 30m or at a constant soft boil until beans are soft on the inside but still holding their shape. If necessary, add more water to keep the beans fully submerged while cooking

Add salt to taste and cook the beans for an extra 2m

Strain 400g of the bean cooking liquid into the Aromatic Vegetable Broth

Chop the mushrooms

Add the mushrooms, the beans, and <quantity>1<unit>tbsp</unit></quantity> of Spicy Herb Paste to the broth

The pozole verde is ready! Enjoy!