Pozole
Truly a nostalgic meal for me and i’m so happy to be sharing this with you all.
One of the most incredible soups, dear to my heart – pozole.
My first memory of pozole was in my grandmothers kitchen, as a child. I sat at the table eating buttered tortillas, watching her work so hard to bring this soup to life – with love. She did this with every meal, no matter how small or big. She is one of my greatest inspirations.
To me- the most tasty parts of this soup were the hominy, fresh cilantro, chopped onion and lots of lime juice. This soup had just the right amount of spice in the broth, so that even the youngest of kids could enjoy.
Traditionally made with animal ingredients; I I tweaked a few elements to make it plant-based with just as much flavor. When i’m craving an extra hearty version of pozole, i’ll add in soaked chickpeas and sliced shiitake mushrooms.
Truly a nostalgic meal for me and i’m so happy to be sharing this with you all.
Pozole
Ingredients
- 2 cans hominy (40-50 oz)
- ½ white onion, quartered
- 8 garlic cloves (2 chopped, 6 whole)
- 4 guajillo chiles (dried)
- 1 pasilla chile (dried)
- 3 chile de arbol (dried)
- 1 tsp salt
- 4 bay leaf
- 3 tbsp olive oil
- 1 tsp cumin powder
- 4 tbsp cilantro, chopped
- 1 tbsp vegetable bouillon or red miso paste
- 8 cup water
- 1 cup chile water *
Garnish with
- Chopped radish
- Chopped white onion
- Chopped cilantro
- Lime juice (lots)
- Chopped cabbage
Instructions
- Remove the stems and seeds from your dried chiles (guajillo, chile de arbol, pasilla)
- Bring 4 cups of water to a boil and then reduce to a low simmer
- Place your dried chiles into the hot simmering water and let sit for 10 minutes (you’re making chile water and hydrating the chiles)*
- Once the 10 minutes is up, add your hydrated chiles into a blender, along with 1 cup of the remaining chile water – blend until creamy smooth
- In a large skillet, heat 2 tbsp olive oil on medium heat *
- Once your oil is hot, pour in the chile paste and stir immediately to incorporate the oil
- Stir continuously for 5 minutes
- Heat a large dutch oven (large deep pot) on low flame
- Heat 1 tbsp olive oil
- Add in 2 cloves of garlic, chopped (just to release their flavors for 30 seconds – 1 minute)
- Immediately add in water, chile paste, spices, bouillon/miso paste, hominy, onion, remaining garlic, 4 tbsp cilantro and bay leaves
- Increase heat to medium, then medium-high to boil
- Reduce heat to low-medium to simmer and allow to cook, covered for 20 minutes
- Garnish with toppings and serve warm!
