This soup is traditionally made with pork shoulders and hominy, and is said to have originated in Jalisco, but many claim it was actually Guerroro! The soup comes in three main versions, one just pork and hominy in a broth, second is as green version flavored with tomatillos & anaheim or poblano peppers and finally the third one is made with dried red chillies (ancho). If you do not find Ancho’s in your neck of the woods, you can substitute it with deghi mirch or paprika powder to give the intense red color and smoky flavor. Fresh roasted corn can be used as a substitute if Hominy is not available!
My version has it all in one bowl: a base of grains – hominy; vegetables – small chunks for flavor and finally garnished with chopped red onions, corn tortillas chips and lime wedges…who needs anything more?
Pozole Rojo de Jalisco
Ingredients
1- 16 oz can hominy
4-6 Roma tomatoes
1 medium sized zucchini, cubed
1 bell pepper (any color) cubed
1 large onion, peeled and diced
2 corn tortillas
2 dried ancho chilies2-3 tbsp olive oil
4-6 cloves garlic
½ cup cilantro/fresh coriander leaves, chopped
1 cup vegetable stock or 1 cube vegetable bouillon soaked in 1 cup warm water
3-4 cups water
¼ tsp white pepper
1 tsp cumin powder
1 tsp oregano flower
½ tsp red chili powder or paprika
salt to taste
Garnish: Red onions, red radish, cabbage, sour cream, tortilla chips and lime
Method
Roast on the stovetop, a grill, or in the oven the tomatoes, whole tortillas until spotted with brown and ancho chilies –for a few minutes after which they’ll start to burn and taste very bitter! Break the tortillas into pieces. Blend all toasted ingredients until smooth.
Heat olive oil in a stock pot. Add the garlic cloves and onion and saute over medium-low heat for 1 to 2 minutes. Add the zucchini and bell pepper. Cook for 5 minutes. Drain the can of hominy and add to the pot along with the stock and water. Bring the mixture to a boil, then reduce the heat and simmer 25-30 minutes.
Serve warm garnished with chopped onions, tortilla chips, shredded cabbage, cubed red radish and sour cream.
Ingredients
1- 16 oz can hominy
4-6 Roma tomatoes
1 medium sized zucchini, cubed
1 bell pepper (any color) cubed
1 large onion, peeled and diced
2 corn tortillas
2 dried ancho chilies2-3 tbsp olive oil
4-6 cloves garlic
½ cup cilantro/fresh coriander leaves, chopped
1 cup vegetable stock or 1 cube vegetable bouillon soaked in 1 cup warm water
3-4 cups water
¼ tsp white pepper
1 tsp cumin powder
1 tsp oregano flower
½ tsp red chili powder or paprika
salt to taste
Garnish: Red onions, red radish, cabbage, sour cream, tortilla chips and lime
Method
Roast on the stovetop, a grill, or in the oven the tomatoes, whole tortillas until spotted with brown and ancho chilies –for a few minutes after which they’ll start to burn and taste very bitter! Break the tortillas into pieces. Blend all toasted ingredients until smooth.
Heat olive oil in a stock pot. Add the garlic cloves and onion and saute over medium-low heat for 1 to 2 minutes. Add the zucchini and bell pepper. Cook for 5 minutes. Drain the can of hominy and add to the pot along with the stock and water. Bring the mixture to a boil, then reduce the heat and simmer 25-30 minutes.
Serve warm garnished with chopped onions, tortilla chips, shredded cabbage, cubed red radish and sour cream.
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This soup is my entry for the event No Croutons Required, inspired by Tinned Tomatoes and hosted by Lisa of Food and Spice.
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2 comments:
That looks like a very hearty soup. Except that most of the key ingredients wouldn't be available here.:(
Hi Aparna, thank you dropping by!
The Hominy can be substituted with roasted corn kernals and the Ancho chili with Deggi Mirch, or Kashmiri red chilies.
I think in Goa it is called long chili - available at most local grocers.....ask them for the one that gives color not spice!
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