Vegan Red Pozole Spiked with Citrus Olive Oil

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 Near & Far and I might make it typically in the summertime when tomatillos are in season. Pozole, a Mexican hominy stew, is often made with meat, however doesn’t must be.

I’ve had a variety of unbelievable vegetarian and vegan variations of pozole together with the model I preferred to order at Gracias Madre in San Francisco. There’s a a lot beloved vegan pozole served at Alta Baja Market in Santa Ana, however it has eluded me to this point. 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 at this time is definitely a crimson 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 dwelling. Various 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) highway journey earlier this yr, via the Southwest of america — from Los Angeles, California to Santa Fe, New Mexico. On the Santa Fe Farmers’ Market I purchased a couple of kilos of lovely, 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 dwelling. 

Pozole / Posole / Ready Hominy

If you happen to’re new to pozole-making you could be confused. Pozole (Posole) is the identify of the stew, however *additionally* the first, defining ingredient in that stew – nixtamalized maize or subject 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, it is advisable be sure 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 value 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 form 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 recreation 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 every part into place. I additionally love to choose a couple of 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 nicely occasionally. 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 possibly can 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 ideal basis from the beginning.

The place to Purchase Dried Pozole (Posole)

After cooking via the crimson posole from Santa Fe I’ve been ordering a lovely natural crimson posole by way of Southwest Heritage Mill. And my go-to white corn posole has lengthy been from Rancho Gordo.

– Red Feathers Red Corn Posole

– Ready-To-Cook Hominy / White Corn Posole

Pozole Toppings //

One of many issues to like a couple of massive, celebratory pot of pozole is the way in which 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 an ideal meal to arrange for a crowd. It accommodates a spread of dietary desire with no added elevate for the prepare dinner. Right here’s an inventory of favourite toppings:

• Selfmade Tortilla Strips: This can be a topping value going the additional mile. To make selfmade 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 a little bit one thing creamy to high issues off and sometimes 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 have a grill going, grilled citrus wedges are fantastic.
• Shredded Cabbage: There’s already a great quantity of cabbage in my pozole base, however a little bit additional as a topping is at all times 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 stated, there are numerous occasions once I want to interrupt up the method and put together elements forward of time. This enables a giant pot of restorative pozole to come back 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 elements 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 part, pulse with a hand blender, and freeze till prepared to make use of.
• End the Pozole: A number of hours earlier than you’re able to prepare dinner, thaw the elements and proceed with the recipe and toppings.

Extra Readings on Pozole