Sunday Roast

 Homemade Pozole: A Traditional Mexican Comfort Food

Pozole, a hearty and flavorful soup, is one of Mexico's most iconic dishes. With roots tracing back to pre-Hispanic times, it’s more than just a meal—it’s a celebration of tradition and community. Made with hominy, fragrant spices, and a rich broth, pozole is often enjoyed during holidays, family gatherings, and special occasions. This recipe keeps the authentic spirit of pozole alive while offering a pork-free version, perfect for everyone to savor.

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What Is Pozole?

Pozole, pronounced "poh-soh-leh," means "hominy" in Nahuatl, the language of the Aztecs. The dish typically consists of a broth made from hominy (dried corn kernels treated to remove the hull), meat, and a medley of garnishes that allow each guest to customize their bowl. Pozole is deeply versatile, with three main varieties:

• Pozole Rojo (Red): Made with dried red chilies for a smoky, vibrant broth.

• Pozole Verde (Green): Bright and fresh, with green chilies, tomatillos, and herbs.

• Pozole Blanco (White): The simplest version, focusing on the pure flavors of the broth and hominy.

This recipe features Pozole Rojo with chicken, ensuring a flavorful, pork-free twist on the classic dish.

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Homemade Pozole Rojo Recipe (Without Pork)

Ingredients:

For the Broth:

• 1 cup dried hominy (or 2 cups canned hominy, rinsed and drained)

• 6 cups chicken stock

• 2 chicken breasts or thighs (bone-in for extra flavor)

• 1 medium onion, quartered

• 3 garlic cloves

• 2 bay leaves

• 1 teaspoon oregano

• Salt and pepper to taste

For the Chili Sauce:

• 4 dried guajillo chilies

• 2 dried ancho chilies

• 2 garlic cloves

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 1 cup water

Garnishes:

• Shredded lettuce or cabbage

• Sliced radishes

• Diced onion

• Fresh cilantro

• Lime wedges

• Crushed tortilla chips or tostadas

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Instructions:

1. Prepare the Hominy:

   • If using dried hominy, soak it overnight and cook it in boiling water until tender, about 1-2 hours. If using canned hominy, rinse and drain it thoroughly.

2. Make the Broth:

   • In a large pot, combine chicken stock, chicken pieces, onion, garlic, bay leaves, oregano, salt, and pepper.

   • Simmer for 30-40 minutes until the chicken is cooked through and tender. Remove the chicken, shred it, and set it aside. Strain the broth to remove solids and return it to the pot.

3. Prepare the Chili Sauce:

   • Remove stems and seeds from the dried chilies. Toast them lightly in a skillet until fragrant, then soak them in hot water for 10 minutes.

   • Blend the softened chilies with garlic, cumin, smoked paprika, and 1 cup of water until smooth. Strain the sauce to remove any solids.

4. Combine and Simmer:

   • Stir the chili sauce into the broth and bring it to a gentle simmer. Add the cooked hominy and shredded chicken. Let the pozole cook for another 20 minutes, allowing the flavors to meld. Adjust seasoning as needed.

5. Serve and Garnish:

   • Ladle the pozole into bowls and let guests add their favorite garnishes. A squeeze of lime, crisp lettuce, crunchy radishes, and fresh cilantro elevate every spoonful.

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Why Pozole Is Special

Pozole isn’t just a dish—it’s an experience. The communal aspect of assembling and garnishing your bowl makes it unique and deeply satisfying. By adapting the recipe with chicken instead of pork, you can still enjoy its comforting, authentic flavors while catering to dietary preferences.

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Tips for the Best Pozole

• For a richer broth, use bone-in chicken and simmer for a longer time.

• Experiment with green chilies and tomatillos if you want to try Pozole Verde.

• Serve with warm tostadas or tortilla chips for added crunch.

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Celebrate Mexican culinary heritage with this homemade pozole recipe. It’s a warm, comforting dish that brings people together, one flavorful bowl at a time. ¡Buen provecho!

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