Pozole

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One of the most incredible soups, dear to my heart - pozole

Course Main Course

Keyword Soups

Servings 6 to 8

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!

Notes

I’ve been substituting vegetable bouillon for red miso lately, to make things gluten free - here’s a brand i love here.

Chile water is the water remaining in the pot, after you soak your dried chiles (we’re using 1 cup of it - feel free to use all of it and modify the 8 cups of additional water, for a spicier broth. Ie: if you use 3 cups chile water, you only need 6 cups regular water for the broth).

Save your dried chile seeds - for future chile oil recipes.

Make sure your oil is very hot before adding in your blended chili paste - this will ensure it cooks. It may splash a bit, so make sure you combine quickly and keep stirring.