Vegetarian Pozole-Rojo (Hominy Stew)

(adapted from food.com/recipe/authentic-mexican-pozole-196233)

Pozole (hominy) rojo is a stew of guajillo peppers and typically made with pork shoulder. I modified the re version to be quite tasty and is even better after sitting overnight. Makes about 8 servings. Instructions for making this with pork are at the bottom of the recipe.

EQUIPMENT

Colander

Cutting board

Filet knife

9” cast iron skillet

Cooking tongs

Small saucepan and lid

Glass 4c measuring up

Mesh strainer (colander will do)

Large stockpot

Food processor

 STEW INGREDIENTS

4 oz dried guajillo, ancho, or combination peppers (about 20 dried guajillo peppers) 

30 – 50 oz (drained and rinsed) or frozen pozole (white organic corn is a good alternative)

14-oz can of white beans and black-eyed peas, drained, rinsed, and dried

14-oz can of black beans, drained and rinsed

5 Q (20 c) water boiling in stock pot

1 medium sweet onion (about 2 cups, diced)

8 cloves of peeled garlic – 4 whole; 4 minced

2 T butter + 2 T extra virgin olive oil

2 T all-purpose flour

3 bay leaves

2 T dried oregano (Mexican oregano is great if you have it)

1 t Liquid Smoke

1 t salt

FRESH GARNISHES (Approximate amounts for full) 

½ cabbage, julienned

2 avocados, sliced or diced

4 limes, cut in wedges

½ white onion, diced

1 bunch of cilantro, roughly chopped

12 radishes, sliced

1 cucumber, sliced

4 jalapenos, sliced

toasted tostada shells

** I grilled chicken breasts with coriander, cumin, salt and pepper then finished with a squeeze of lime and cut into slices for a garnish for meat eaters. 

1.    Prepare the soup pot: Bring 20 cups of water to a boil, covered, in your largest stock pot.

2.    Prepare the beans. Drain and rinse the white beans and black-eyed peas. Lay out a clean tea towel on the counter. Shake off the excess water from the beans, put them in a single layer on the tea towel and gently roll up the towel to absorb moisture. Leave the beans in the towel until you are ready for them.  

3.    De-vein and de-seed the dried chilis. I use my filet knife for this task. Be sure to wash your hands thoroughly when done so chili oil does not get into your eyes. (This step can be done a day in advance if you like.)

     4.    Prepare the chilis for the stew: Heat your cast iron skillet to temperature over medium heat. Place the chilis gently into the skillet using your tongs. At the same time, bring 3 cups of water to a boil in a saucepan. Heat the chilis gently to soften them and bring out the oils. Once they are all heated through, use the tongs to transfer the chilis to the boiling water. Turn off heat, make sure all of the chilis are immersed in the water, pushing them down with the tongs if necessary. 

     Cover, and let the chilis sit for 15-20 minutes. 

5.    Cook the beans: Use the same cast iron pan with any residual chili oils. Turn heat to medium and allow it to get hot. Add the butter and olive oil. Add the diced onion and bay leaf. Cook until the onion begins to brown. Lower the heat to med-low, then add the garlic, cumin and flour. Stir gently and regularly until the flour begins to brown a bit. Add the beans that have been drying in the towels. Cook, stirring occasionally while you go back to working with the peppers. 

6.    Create the red pepper sauce: Strain the liquid from the hot peppers into a glass 4-cup measure. Gently press the peppers down to extract more water. If you don’t have 3 full cups of liquid in the measuring cup, add enough tap or filtered water to ensure to total 3 cups. Place the strained peppers in a food processer outfitted with a cutting blade. Add 2 ½ cups of the strained chili water, the four whole garlic cloves, and a pinch of salt to the processor. Cover, and blend until smooth. Pour the sauce into the stock pot with the boiling water. 

      7.    Assemble the soup: Once the beans have begun to brown a bit in the pan, turn off the heat. After you add the red sauce to the soup, carefully pour the hot beans into the stock pot. Return the skillet to the heat briefly, pour the remaining liquid from the hot peppers into the skillet and use the hot water to scrape off any bits from the bottom of the skillet. Transfer the bits and liquid to the soup. 

Rinse and drain the black beans. Add them to the pot. Add the pozole (be sure to rinse and drain the hominy if you are using canned), 1 t of Liquid Smoke, and 1 t of salt to the soup. 

Bring to a boil. Reduce heat and simmer, partially covered, for three hours, stirring occasionally.  

8.    Prepare your garnishes: Cilantro, radish, and lime really makes the dish. The full list of traditional garnishes is above. Other garnishes are fantastic too, such as cheese, sour cream, yogurt with lime and coriander, etc.

9.    Assemble the dish and enjoy!

  

NOTE: If you want traditional pork-based pozole, do not add the Liquid Smoke and instead of any of the beans cut 3 lbs of pork shoulder into bite-sized cubes and brown each side in a cast iron skillet (along with oil, garlic, salt, and pepper). Pop the meat into the stock pot after you’ve added the pepper sauce. Use some of the pepper liquid to deglaze the pot, making sure all of the brown bits get into the soup.