Quick Red Pozole
Serves: 6-8 servings
 
This vegetarian pozole earns its red from Muir Glen Organic Fire Roasted Tomatoes and rehydrated New Mexico Chiles. It's just a step above a broth in thickness and peppered with hominy, which is the same treated corn that yields masa. They taste like little corn tortilla dumplings. The best part about this soup is the versatility of toppings. See notes below for additional topping ideas.
Ingredients
  • Soup
  • 2 tbsp. olive oil
  • 1/2 large sweet onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 4 New Mexico chiles, dried
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 2 tsp. oregano
  • 2 quarts broth/stock, divided
  • 1 (15 oz.) can Muir Glen Organic Fire Roasted Tomatoes
  • 1 bayleaf
  • 1 (30 oz.) can of hominy, drained and rinsed
  • salt to taste
  • squirt of honey
  • Garnish
  • romaine, thinly chopped
  • cotija, crumbled
  • avocado, diced
  • radishes, thinly sliced
  • cilantro, roughly chopped
Instructions
  1. Using a stock pot, turn heat to medium. Add in the oil and onion. Stir occasionally and cook for about 2 minutes or until translucent. Salt to taste. Add in the garlic and cook for about 30 seconds longer. Meanwhile, removed the tops and seeds from the chiles. Add in the chiles and spices to the stock pot. Using about a quarter of the broth, cover the tops of the chiles. With the heat still on medium, cook for 5 minutes to soften the chiles.
  2. Remove from heat and pour contents into a high powered blender along with the tomatoes. Puree until smooth. Pour back into the stock pot. Add the remaining broth, bayleaf, hominy, and squirt of honey (to even out the acid). Salt to taste. Cook for an additional 20 minutes.
  3. Meanwhile, prepare the toppings. See notes below for additional topping ideas.
  4. Taste soup. Add additional salt as needed. Serve warm and add toppings.
Notes
This soup is perfect for a crowd as it's naturally vegan, gluten-free, and vegetarian. Serve rotisserie pulled chicken as a topping for the meat eaters. Or serve spicy roasted chickpeas for added plant protein. Other topping ideas: crispy tortilla strips, pepita seeds, shredded cabbage, diced raw purple onion. This soup has a light heat at the beginning of the bite that even my mild husband can handle.
Recipe by The Fauxmartha at http://www.thefauxmartha.com/2016/11/10/quick-red-pozole/