For a few years our “home pozole” was a vibrant, vegetarian inexperienced pozole (pozole verde). It is a pozole made with serrano and poblano chiles, one that basically 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 few unbelievable 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, however it has eluded me thus far. You need to 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 pink pozole. It is a swap from the inexperienced pozole (pozole verde) we have made for thus lengthy, however it’s how I at the moment prefer to make pozole for myself, at house. Numerous you may have requested for the recipe, so right here we go, with a little bit of again story.
Wayne and I took a (very windy) street journey earlier this yr, via the Southwest of the USA — from Los Angeles, California to Santa Fe, New Mexico. On the Santa Fe Farmers’ Market I purchased just a few kilos of lovely, dried pink posole. Together with that I scored some dried chipotle, cascabel chiles and aromatic Mexican oregano. In brief, this haul prompted a shift from inexperienced to pink after I returned house. 
Pozole / Posole / Ready Hominy
If you happen to’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 discipline corn. My understanding is the extra conventional Mexican spelling is pozole, however you’re prone 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, you’ll want to be sure you’re utilizing nixtamalized corn / posole / hominy. I add hyperlinks to favourite sources for dried (ready & nixtamalized) posole down under in addition to extra hyperlinks price studying and exploring for a deeper dive.
Why is There Citrus in Your Pozole?
I suppose essentially the most uncommon side of this pozole recipe, except for 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 pink one I felt prefer it wanted some raise. It wanted some form of vibrant punctuation in taste to counter the earthiness of the chile broth and starch of the pozole (hominy). I began reaching for close by elements in my kitchen and backyard.
It seems including a foundational citrus element or two was a sport changer (past a squeeze of lime or lemon as a topping). Now I can’t think about making veg. pink 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 ultimate jiffy of simmering. I’ve used lemon zest as properly once in a while. 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’ll be able to carry that full-bodied broth over to your pot of pozole later within the course of. My suggestion is to prepare dinner from dried and arrange an important basis from the beginning.
How To Make Pozole Video
This is a fast little slideshow model video so you may see the way it all comes collectively.
The place to Purchase Dried Pozole (Posole)
After cooking via the pink posole from Santa Fe I’ve been ordering a ravishing natural pink posole through Southwest Heritage Mill. And my go-to white corn posole has lengthy been from Rancho Gordo.
– Purple Feathers Purple Corn Posole
– Prepared-To-Cook dinner Hominy / White Corn Posole
Pozole Toppings //
One of many issues to like a few large, celebratory pot of pozole is the best way everybody is ready to customise a bowl. The recipe I’m together with under (pre-toppings) is of course vegetarian, vegan, and gluten-free. That is a part of what makes it such an important meal to arrange for a crowd. It accommodates a variety of dietary choice with no added raise for the prepare dinner. Right here’s a listing of favourite toppings:
- Selfmade Tortilla Strips: This can be a topping price going the additional mile. To make do-it-yourself tortilla strips (see picture), 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 a bit one thing creamy to high issues off and usually attain for no matter is 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’ve got a grill going, grilled citrus wedges are fantastic.
- Shredded Cabbage: There’s already a very good quantity of cabbage in my pozole base, however a bit 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 making ready pozole from begin to end in a single go. It requires persistence, planning, and a few supervision over stretches of time. That mentioned, there are various instances after I want to interrupt up the method and put together parts forward of time. This enables an enormous pot of restorative pozole to come back collectively in a comparatively quick 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 may also help prep the toppings. The levels 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 element, pulse with a hand blender, and freeze till prepared to make use of.
- End the Pozole: Just a few 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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