Pozole is like a warm hug in a bowl—it’s both satisfying and comforting. This vegetarian version takes a beloved Mexican classic and gives it a fresh twist, perfect for those chilly evenings when you crave something hearty yet light. Imagine the earthy aroma of hominy mingling with spices, and, oh, the vibrant colors! It’s something you’ll want to make again and again, just like that song you can’t get out of your head.
Steps
- Begin by cleaning the dried chiles, removing the stems and seeds. Roast them in a 400°F oven for 1-2 minutes, then soak them in hot water for 20-30 minutes to rehydrate.
- Finely chop an onion and sauté it in a large soup pot with some oil over medium heat until soft. Add six minced garlic cloves and cook briefly.
- Transfer half of the onion-garlic mixture to a blender for the chile puree and leave the rest in the pot. Add 8 cups of stock and the drained hominy to the pot.
- Taste the chile soaking liquid; if it isn’t bitter, use it for blending. Otherwise, discard it and use stock. Drain the rehydrated chiles and add them to the blender with 2 cups of stock and the reserved onion-garlic mix.
- Blend the mixture until smooth, then add the chile puree to the soup pot. Optionally, strain to remove seeds and skin.
- Stir in 1 tablespoon of Mexican oregano, 1/2 teaspoon of cumin, ground clove and cinnamon (optional), black pepper, and 1 teaspoon of salt. Optionally add 1/2 cup of uncooked rice and diced carrots.
- Bring the mixture to a boil, reduce the heat to simmer, cover, and cook for 20-25 minutes. Adjust the seasoning, especially salt, based on the stock used.
- Serve immediately with garnishes like lime-tossed cabbage, avocado slices, serrano chiles, and cilantro. Store leftovers in the fridge, and reheat with a bit of stock or water if needed.
Ingredients
- 5-6 Ancho dried chiles
- 5-6 Guajillo dried chiles (or New Mexican)
- 1 small onion, finely chopped
- 6 cloves garlic, minced
- 10 cups stock (2.5 quarts)
- 1-2 cans hominy (approximately 30 oz. each), drained and rinsed
- 1/2 cup uncooked white rice (optional)
- Carrots, cooked beans, or other vegetables (optional)
- 1/2 teaspoon cumin
- 1 tablespoon Mexican oregano
- Pinch of ground clove (optional)
- Pinch of ground cinnamon (optional)
- Freshly cracked black pepper
- 1 teaspoon salt (plus more to taste)
- Thinly sliced cabbage (tossed with lime juice and salt)
- Thinly sliced radishes
- Avocado slices
- Thinly sliced Serrano or Jalapeño chiles
- Freshly chopped cilantro
- Crispy tortilla strips
- Squeeze of lime
FAQ
- What is nutritional yeast and why is it used in this recipe?
- Nutritional yeast is a deactivated yeast that is often used to add a savory, umami flavor to dishes, especially in vegetarian recipes. In this Vegetarian Red Pozole, it enhances the depth of flavor in the vegetable stock, making the dish more satisfying.
- Can I use different types of chiles for this Pozole?
- Yes, you can experiment with different dried chiles. The recipe suggests using a mix of Ancho and Guajillo chiles, but you can use all Anchos or substitute with New Mexican chiles. The choice of chiles will slightly alter the flavor profile, but you’ll still achieve a delicious result.
- What is hominy, and where can I find it?
- Hominy is nixtamalized, cooked corn, which gives Pozole its characteristic texture and flavor. It is typically found in the Latin goods section of most supermarkets and is usually sold in larger cans.
- How can I make the Pozole broth more flavorful?
- To enhance the savoriness of the Pozole broth, consider using high-quality vegetable stock, possibly enriched with nutritional yeast. Alternatively, you can add some neutral-flavored oil to the broth.
- Are there any alternative garnishes I can use for Pozole?
- Yes, there are many garnishing options to personalize your Pozole. Popular choices include thinly sliced radishes, crispy tortilla strips, pickled vegetables, or a simple squeeze of lime juice to add a burst of acidity to the dish.
Tips
- Enhance the savoriness of your vegetarian Pozole by using a high-quality vegetable stock, preferably homemade with added nutritional yeast for an umami boost. Alternatively, you can add some neutral flavored oil to the broth for a richer taste.
- When preparing your dried chiles, give them a quick roast in the oven to intensify their flavors. This step can be done easily by placing them in a 400°F oven for a couple of minutes before soaking them in hot water.
- Don’t forget to add a final touch of acidity to your Pozole before serving. A squeeze of lime or a splash of hot sauce can significantly enhance the overall flavor profile.
- Customize your Pozole with your favorite garnishes like thinly sliced cabbage tossed in lime juice and salt, avocado slices, or crispy tortilla strips for added texture and freshness.
Equipment
- Blender – For pureeing the chile mixture.
- Large Soup Pot – For cooking the pozole in large batches.
- Oven – For roasting the dried chiles (though most homes typically have an oven, it’s worth mentioning if someone doesn’t).
- Strainer (optional) – To strain the chile puree if desired.
