Description
A rich and flavorful traditional Mexican hominy stew simmered with red chiles, garlic, and spices. This vegetarian Pozole Rojo is hearty, aromatic, and perfect for gatherings or cozy weekends.
Ingredients
- 2 cups dried hominy (or 3 cans pre-cooked hominy, rinsed)
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 1 medium white onion
- 4 cloves garlic
- 2 tsp salt (or to taste)
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1 bay leaf
- 2 tbsp olive oil
- 8 cups vegetable broth
- Toppings: shredded lettuce, sliced radishes, chopped onion, lime wedges, dried oregano
Instructions
1. Rinse the hominy under cold water and place it in a large pot. Add water and simmer until kernels bloom and soften.
2. Remove stems and seeds from guajillo and ancho chiles. Toast them lightly in a dry pan until fragrant.
3. Soak the toasted chiles in warm water for 10 minutes to soften.
4. Blend chiles with garlic, onion, and 1 cup of broth until smooth. Strain the mixture for a silky texture.
5. In a large pot, heat olive oil. Add the chile sauce and cook for 3–4 minutes, stirring often.
6. Add the cooked hominy and vegetable broth to the pot. Stir in cumin, oregano, bay leaf, and salt.
7. Simmer uncovered for 30 minutes, allowing flavors to deepen.
8. Remove bay leaf and adjust seasoning if needed.
9. Serve hot in deep bowls with toppings: lettuce, radishes, onion, lime, and oregano.
Notes
For added texture, you can include diced zucchini or mushrooms.
Make the broth a day ahead — the flavors become even richer after resting.
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: P0DT0H25M
- Cook Time: P0DT1H00M
- Category: Soups & Stews
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (about 350 ml)
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
