Yes, yet another pozole recipe… I swear, we should just rename the site to “We [heart] Pozole”. This one, unlike the others we’ve made, is closer to “traditional” pozole in that it doesn’t have a thick, tomato base, but rather a clear, flavorful broth. The red color comes from guajillo peppers that have been pureed and stirred in; they added a nice subtle pepper flavor without a lot of spice. This recipe is from Healthy Latin Cooking.

Pozole (Pork and Hominy Stew)
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2 dried guajillo peppers, stems removed and seeded
1 tbsp canola oil
8 ounces lean pork, cut into 1″ cubes
1 onion, finely chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 bay leaf
6 cups water
2 14.5-oz cans hominy, drained and rinsed
salt, pepper
1/4 cup chopped green onions
1/4 cup chopped cilantro

Soak the peppers in hot water for 20 to 30 minutes until soften, then transfer to a blender with 1/4 cup of the soaking water and puree until smooth.

Heat the oil in a large saucepan over medium-high heat. Add the pork and cook for 3 minutes. Add the onion and cook for another 2 minutes. Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown. Add the water and hominy and bring to a boil. Lower the heat to medium-low and simmer for 30 minutes. Add salt and pepper to taste, and remove the bay leaf. Stir in the pureed peppers and simmer for 5 more minutes. Taste and season again with salt and pepper.

Top with chopped green onions and cilantro.

4 servings

Lisa made this posole tonight, the only one of the four we hadn’t yet tried from the Great Bowls of Fire cookbook. Note that the posole recipes in GBOF have a thick tomato base, whereas most recipes are broth-based. This is a vegetarian version, with black beans and cayenne peppers. We discovered that some Chipotle Tabasco really enhanced the flavor.

Lisa sez, “This needs meat”.

See also:
Poblano Chicken Posole
Green Posole Stew

Tonight’s posole is pretty similar to this one from a few weeks ago, but instead of pork and tomatillos, this one uses chicken and roasted poblano peppers, which add a really nice smoky flavor. Great Bowls of Fire contains one more posole recipe that we haven’t tried yet, but I’m sure we’ll get to it at some point!

From perennial favorite Great Bowls of Fire comes this delicious stew of pork, hominy, and tomatillos. The book includes two or three other recipes for posole, but the inclusion of tomatillos in this one gives it a uniquely tart taste throughout.