Pozole

Ingredients:

2-3 Guajillo chilies, stems and seeds removed

1 large yellow onion, finely chopped

4 cloves garlic, minced

3-4 large carrots, chopped (approximately 1½ cups)

1 cup red/yellow pepper, diced

1T cumin seeds, roasted and ground

2 tsp oregano, preferably Mexican

½ tsp chili powder

1 – 28 oz can organic whole tomatoes, no salt added

1 cup hominy, cooked, reserve cooking liquid

1 cup cooked dark beans (pinto, black, kidney, heirloom dark bean, drained

2 cups organic frozen corn (use fresh corn, if in season) 

6-8 cups vegetable broth, preferably homemade or store-bought no-salt

½ cup cilantro, chopped

1 lime, juiced

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Directions:

• Stem the Guajillo peppers, shake out as many seeds as you possibly can remove.

• Put a large soup pot or Dutch oven over medium heat until the pan is hot. Toast the chilies in the pan, pressing them with the back of a spoon, until they begin to puff, soften, and become aromatic. This process takes a minute or two. Be careful not to over toast as they can burn easily. Remove the toasted chilis to a bowl, and cover them with 1 cup of boiling water.

• Once chilies are softened carefully place into the blender. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Set aside

• In the same pot add some water/broth to sauté the onions 5-7 minutes until they become translucent. Add garlic and continue to stir, add more water/broth if onions begin to stick to the pan

• Add peppers, carrots, roasted cumin, oregano, chili powder, and the toasted guajillo puree. Cook for a few minutes and stir constantly. Pour in the whole tomatoes and crush them with your hands as they go into the pot.  

• Stir the cilantro and juice of 1 lime into the soup.  

• Serve the soup in bowls and garnish with toppings of choice.

Topping Choices:

Lime Wedges

Sliced Avocado

Shredded green or red cabbage

Sliced radishes

Toasted pepitas

Tortilla strips