Vegan Pink Pozole Spiked with Citrus Olive Oil

For a few years our “home pozole” was a brilliant, 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 usually 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 quite a few unimaginable 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, but it surely has eluded me up to now. It’s important 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 at present is definitely a crimson pozole. It is a change from the inexperienced pozole (pozole verde) we have made for thus lengthy, but it surely’s how I at present wish to make pozole for myself, at house. A lot of you’ve gotten 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, by means of the Southwest of the USA — 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 house. 

Pozole / Posole / Ready Hominy

Should you’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 area 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) usually name for hominy, dried hominy, ready hominy, and/or canned hominy. To succeed right here, it’s good to be sure to’re utilizing nixtamalized corn / posole / hominy. I add hyperlinks to favourite sources for dried (ready & nixtamalized) posole down beneath in addition to extra hyperlinks price 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, 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 crimson one I felt prefer it wanted some carry. It wanted some type of brilliant 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 element 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 the whole lot 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 last jiffy of simmering. I’ve used lemon zest as properly every so often. 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 advice is to cook dinner from dried and arrange an incredible basis from the beginning.

How To Make Pozole Video

Here is a fast little slideshow type video so you possibly can see the way it all comes collectively.

The place to Purchase Dried Pozole (Posole)

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

– Pink Feathers Pink Corn Posole

– Prepared-To-Cook dinner Hominy / White Corn Posole

Pozole Toppings //

One of many issues to like a couple of large, 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 incredible meal to arrange for a crowd. It accommodates a spread of dietary desire with no added carry for the cook dinner. Right here’s a listing of favourite toppings:

• Home made Tortilla Strips: This can be a topping price going the additional mile. To make selfmade 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 of one thing creamy to prime issues off and usually attain for no matter is available. To maintain issues vegan, seize a favourite crumbly vegan cheese (there are a selection 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, in case you have a grill going, grilled citrus wedges are great.
• Shredded Cabbage: There’s already a superb quantity of cabbage in my pozole base, however a bit of further 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
• Recent 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 endurance, planning, and a few supervision over stretches of time. That mentioned, there are various instances once I want to interrupt up the method and put together elements forward of time. This permits 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 just some steps are wanted to complete issues up on the finish of an extended drive day. Everybody may help prep the toppings. The levels look one thing like this:

• Prep the Posole: Soak and cook 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: A couple of hours earlier than you’re able to cook dinner, thaw the elements and proceed with the recipe and toppings.

Extra Readings on Pozole 

Extra Vegan Recipes

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