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Pozole Rojp

Red Pozole

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This is a recipe that I usually prepare during México's Independence Day and I wanted to share it with everyone. The red of the pozole comes from the dry chillies used and may seem very spicy, but it is actually not too bad.
I purposely made this an eight people server because it is a celebratory dish! I also wanted to make this a vegetarian as the base is the same. Check the notes below for non-vegetarian options.
Print Recipe
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings8 people

Equipment

  • Large sauce pan or cooking pot
  • Frying pan
  • Blender

Ingredients

  • 3 tins hominy precooked drained and rinsed - each tin approximately 800 grams
  • 1.5 l veggie stock
  • 5 dry ancho chillies
  • 3 dry guajillo chillies
  • 5 dry arbol chillies reduce or increase depending on heat level desired
  • 1 medium white or yellow onion
  • 3 garlic cloves
  • 1 tbsp Mexican oregano
  • 3 bay leaves
  • 1 tsp black pepper
  • 1 tbsp sea salt extra to taste

Garnishes

  • 8 corn tostadas
  • 1 medium red onion finely diced
  • 6-8 radishes sliced
  • 4 limes cut in 6 slices each
  • 2 tbsp Mexican oregano
  • 50 g piquin chilli powder substitute with any red chilli powder
  • table salt
  • 1/2 iceberg lettuce finely chopped
  • vegetable oil

Instructions

  • Place the dry chillies in a bowl and cover with boiling water and rest for 10 minutes.
    Chiles secos
  • In a frying pan, lightly pan fry the onion, garlic and oregano.
  • In a blender, add the chillies with the soaking water (remove the stems of the chillies) and the content from the frying pan. Blend until smooth for about 1 minute
  • In a large cooking pot, heat 3 tablespoons of oil over medium-high heat and pour in the chillie base. Reduce the heat to a simmer and cook for 30 minutes.
  • Add the hominy, veggie stock and bay leaves to the cooking pot. Cook for another 30 minutes.
  • Put the garnishes on individual bowls or serving plates and arrange around the table for each person to choose from.
  • Ladle the pozole into individual bowls to serve
    Pozole rojo
  • Buen Provecho!

Notes

Some additional garnishes are:
  • Refried beans for the tostadas
  • Mexican crema for the tostadas
  • Cabbage instead or in addition to lettuce
For non-vegetarian option:
  • Use pork and chicken, cook with the hominy for 1 hour with pork or chicken, and then add the dry chillie mix at the end for another 30 minutes.  You can also use beef, but this is not common.
  • Some people like adding pork crackling, eggs and/or sardines as a garnish.