For a few years our “home pozole” was a vivid, vegetarian inexperienced pozole (pozole verde). It is a pozole made with serrano and poblano chiles, one that actually goes for it on the cilantro and garlic fronts. It was my go-to pozole, I included the recipe in Close to & Far and I’d make it typically in the summertime when tomatillos are in season. Pozole, a Mexican hominy stew, is usually made with meat, however doesn’t must be.
I’ve had quite a lot of unimaginable vegetarian and vegan variations of pozole together with the model I appreciated to order at Gracias Madre in San Francisco. There’s a a lot cherished vegan pozole served at Alta Baja Market in Santa Ana, nevertheless it has eluded me thus far. You must go on the final Sunday of each month (earlier than they run out) and I maintain out hope for my subsequent go to.
The recipe I’m going to to share right now is definitely a crimson pozole. It is a change from the inexperienced pozole (pozole verde) we have made for therefore lengthy, nevertheless it’s how I at the moment wish to make pozole for myself, at residence. Plenty of you’ve got requested for the recipe, so right here we go, with a little bit of again story.
Wayne and I took a (very windy) highway journey earlier this yr, via the Southwest of the US — from Los Angeles, California to Santa Fe, New Mexico. On the Santa Fe Farmers’ Market I purchased just a few kilos of gorgeous, dried crimson posole. Together with that I scored some dried chipotle, cascabel chiles and aromatic Mexican oregano. Briefly, this haul prompted a shift from inexperienced to crimson once I returned residence. 
Pozole / Posole / Ready Hominy
In case you’re new to pozole-making you is likely to be confused. Pozole (Posole) is the title of the stew, however *additionally* the first, defining ingredient in that stew – nixtamalized maize or area corn. My understanding is the extra conventional Mexican spelling is pozole, however you’re more likely to see posole within the context of the Southwest. So as to add to the confusion you additionally see it known as out as hominy. Ingredient lists (for pozole) typically name for hominy, dried hominy, ready hominy, and/or canned hominy. To succeed right here, it’s essential ensure you’re utilizing nixtamalized corn / posole / hominy. I add hyperlinks to favourite sources for dried (ready & nixtamalized) posole down beneath in addition to extra hyperlinks price studying and exploring for a deeper dive.
Why is There Citrus in Your Pozole?
I suppose probably the most uncommon facet of this pozole recipe, apart from it being veg., is the high-volume introduction of quite a few citrus accents. The primary time I switched our “home” inexperienced pozole to an early model of this crimson one I felt prefer it wanted some elevate. It wanted some kind of vivid punctuation in taste to counter the earthiness of the chile broth and starch of the pozole (hominy). I began reaching for close by components in my kitchen and backyard.
It seems including a foundational citrus part or two was a sport changer (past a squeeze of lime or lemon as a topping). Now I can’t think about making veg. crimson pozole with out it. A fatty drizzle of tangerine or lemon olive oil snaps all the pieces into place. I additionally love to choose just a few leaves off my makrut lime tree, sliver-slice whisper skinny and add them to the pot within the last jiffy of simmering. I’ve used lemon zest as effectively every now and then. And *then* I like to serve bowls with wedges of lemon, lime or orange. Bonus factors in the event that they’ve been seared on a comal or grill, or in a pan.
Canned vs. Dried Pozole (Hominy)
I by no means use canned hominy in my pozole (posole), I simply don’t. By cooking dried pozole (hominy) you get stunning blossoms of corn kernels plus a flavorful corn broth. You may carry that full-bodied broth over to your pot of pozole later within the course of. My advice is to prepare dinner from dried and arrange a fantastic basis from the beginning.
How To Make Pozole Video
This is a fast little slideshow fashion video so you possibly can see the way it all comes collectively.
The place to Purchase Dried Pozole (Posole)
After cooking via the crimson posole from Santa Fe I’ve been ordering a ravishing natural crimson posole through Southwest Heritage Mill. And my go-to white corn posole has lengthy been from Rancho Gordo.
– Crimson Feathers Crimson Corn Posole
– Prepared-To-Cook dinner Hominy / White Corn Posole
Pozole Toppings //
One of many issues to like a couple of large, celebratory pot of pozole is the best way everybody is ready to customise a bowl. The recipe I’m together with beneath (pre-toppings) is of course vegetarian, vegan, and gluten-free. That is a part of what makes it such a fantastic meal to arrange for a crowd. It accommodates a variety of dietary choice with no added elevate for the prepare dinner. Right here’s a listing of favourite toppings:
- Do-it-yourself Tortilla Strips: This can be a topping price going the additional mile. To make home made tortilla strips (see photograph), slice corn tortillas thinly with a pointy knife. Fry in 1/2-inch of oil *in batches* earlier than transferring to paper towels. Sprinkle with a little bit of salt. Repeat with remaining tortilla strips.
- A Little bit of One thing Creamy: I like just a little one thing creamy to prime issues off and usually attain for no matter is readily available. To maintain issues vegan, seize a favourite crumbly vegan cheese (there are a variety of nut primarily based ones). Or, if dairy is in your wheelhouse – creme fraiche, bitter cream, feta cubes, crumbled cotija or goat cheese all do the job.
- Citrus wedges: Limes, lemons, oranges – and as I discussed up above, when you have a grill going, grilled citrus wedges are fantastic.
- Shredded Cabbage: There’s already a great quantity of cabbage in my pozole base, however just a little further as a topping is all the time welcome.
- Avocado: A should. The creaminess of a ripe avocado contrasting with the tortilla strips is A-plus.
- Thinly Sliced Radishes
- Toasted Pepitas
- Contemporary Cilantro
- Extra Citrus Olive Oil (for drizzling)
Make-Forward Pozole
There’s something particular concerning the ritual of getting ready pozole from begin to end in a single go. It requires endurance, planning, and a few supervision over stretches of time. That mentioned, there are numerous instances once I want to interrupt up the method and put together parts forward of time. This permits a giant pot of restorative pozole to return collectively in a comparatively brief time frame. I’ll do that if we’re driving from L.A. to see household in Northern California. The parts begin to thaw within the cooler on the drive up, after which only a few steps are wanted to complete issues up on the finish of an extended drive day. Everybody might help prep the toppings. The phases look one thing like this:
- Prep the Posole: Soak and prepare dinner the dried posole. Drain, saving the broth. Cool and freeze the kernels & broth individually till prepared to make use of.
- Make the Chile-Tomato Focus: Create the chile, onion, tomato, cilantro part, pulse with a hand blender, and freeze till prepared to make use of.
- End the Pozole: A couple of hours earlier than you’re able to prepare dinner, thaw the parts and proceed with the recipe and toppings.
Extra Readings on Pozole
Extra Vegan Recipes
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