How To Make Holy Smoky! Red Pozole By Rachael

pork

🥗Healthier: chicken breast

💰Cheaper: beef

Chicken breast is leaner, while beef can be more economical.

hominy

🥗Healthier: quinoa

💰Cheaper: corn kernels

Quinoa offers a similar texture with more protein, while corn kernels are often more affordable.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned chili

Bell peppers provide a milder flavor, while canned chili is convenient.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is a cost-effective alternative.

Take a couple of cans or one large can of hominy.

Cook dried beans by covering them with 3 inches of water in a big pot, bringing it to a full boil, and salting the water.

Skim the pot of proteins and solids that come out of the beans while cooking.

Add a big fat fresh bay leaf and one halved onion to the beans while cooking.

Use two cans of beans, such as red kidney beans and pinto beans, or any beans you like.

Cover ancho chilies with vegetable stock and blend in a food processor to make a chili puree.

In a large pot, add olive oil to coat the bottom, then add a large onion or two medium onions and a couple of fat cloves of garlic.

Add 1 tablespoon of chili powder, a palm full of cumin, a palm full of coriander, salt, pepper, and a palm full of sweet paprika to the pot.

Add about half a palm full of Mexican oregano and stir to toast the spices.

Add a couple of spoonfuls of chipotle in adobo to the pot and stir.

Add the chili puree to the pot and let the onions cook out a bit.

Add the cooked beans and hominy to the pot along with a drizzle of honey and 128 ounces of fire roasted tomatoes.

Lift the fond from the bottom of the pan while adding the liquids.

Add lime juice right before serving.

Serve in a wide shallow bowl with toppings: Fritos, white onion, thinly shaved radish, crunchy red cabbage, crumbled cotija cheese, pickled jalapenos, sour cream, avocado, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary