Pozole rojo

Gluten Free, Vegetarian, Soy Free, Spicy

2 Servings, 640 Calories/Serving

35 - 45 Minutes

Pozole rojo is a popular main course to serve around Christmas and New Year’s. It’s named for its signature ingredient, posole (a.k.a. prepared hominy), wonderfully chewy pieces of corn. It comes in many forms depending on where it’s made, and with what chiles. This one gets its smoky, earthy flavor and brick-red color from the ground dried anchos in our custom seasoning base. Topped with classic garnishes, including shredded cabbage, crisp radish slices, and chopped white onion, it’s one of our favorite comfort foods.

Ingredients

  • 1 white onion
  • Peeled fresh garlic
  • 2 ounces cremini mushrooms
  • 6 ounces cooked hominy
  • 1½ cups cooked pinto beans
  • Sun Basket pozole base (ancho chile powder - cumin - dried Mexican oregano - cloves - honey - olive oil - apple cider vinegar)
  • 1½ cups diced tomatoes
  • 1 cup vegetable stock
  • 3 ounces green cabbage
  • 2 to 3 radishes
  • Fresh cilantro
  • 1 lime
  • 4 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco

Instructions

1

Cook the onion and garlic

  • Peel and coarsely chop the white onion, reserving one-fourth for garnish.
  • Finely chop, press, or grate the garlic.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the garlic and three-fourths of the onion, season with salt, and cook, stirring occasionally, until the onion is softened, 4 to 5 minutes.
While the onion cooks, prepare the mushrooms, hominy, and pinto beans.

2

Finish the pozole

  • Coarsely chop the mushrooms.
  • In a fine-mesh strainer, rinse the hominy and pinto beans.
When the onion is softened, add the mushrooms, hominy, pinto beans, pozole base, tomatoes, vegetable broth, and 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the broth is thickened and the mushrooms are tender, 10 to 12 minutes.
While the pozole simmers, prepare the garnishes and warm the tortillas.

3

Prep the garnishes

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Separate the cilantro into sprigs.
  • Cut the lime into wedges.

4

Warm the tortillas

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas until just pliable and warmed through, about 30 seconds per side.

5

Serve

Ladle the pozole into individual bowls. Garnish with the cabbage, radishes, cilantro, and reserved onion. Crumble the queso fresco on top and serve with the tortillas and lime wedges on the side.

Nutrition per serving: Calories 640, Protein: 17 g, Total Fat: 26 g, Monounsaturated Fat: 17 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 4.5 g, Cholesterol: 5 mg, Carbohydrates: 87 g, Fiber: 20 g, Added Sugar (Honey): 1 g, Sodium: 720 mg

Contains: milk

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