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Rachael's Holy Smoky! Red Pozole

Rachael's Holy Smoky! Red Pozole


  • 4 large Ancho or Guajillo peppers, stemmed and seeded

  • 1 quart vegetable stock or water

  • 2 tablespoons olive oil or vegetable oil

  • 1 large onion, chopped

  • 1 large jalapeño pepper, seeded and chopped

  • 4 cloves garlic, chopped

  • Salt and pepper

  • 1 tablespoon chili powder, scant palmful

  • 1 tablespoon ground cumin, scant palmful

  • 1 tablespoon ground coriander, scant palmful

  • ½ tablespoon pimenton/smoked paprika

  • ½ tablespoon dried Mexican oregano, half a palmful

  • 2 tablespoons chipotle in adobo sauce, finely chopped or pureed (or 1 tablespoon chipotle Tabasco sauce)

  • One 12-ounce beer, lager or amber

  • One 28-ounce can fire-roasted tomatoes, diced or crushed

  • One 28-ounce can cooked hominy, or use one 14-ounce can hominy and one 14-ounce can red beans or pinto beans in combination for a higher amount of protein

  • About 2 tablespoons honey or agave

  • 1 lime, juiced

Topping suggestions to mix and match:

  • Fritos or oven-toasted flour or corn tortilla strips

  • Sour cream or Mexican crema

  • Diced avocado

  • Sliced radishes

  • Thinly sliced red onions or chopped raw white onions

  • Cilantro

  • Shredded white or red raw cabbage

  • Crumbled Cotija or other cheese of choice

  • Pickled sliced jalapeño peppers


Plump the dried peppers in stock or water in a saucepot over medium heat. Puree the chilies and liquid in food processor or blender.

Heat a large Dutch oven over medium-high heat with oil, 2 turns of the pan, add onions, jalapeño, garlic, salt and pepper and spices, then partially cover and cook to soften 5-7 minutes. Add chipotle puree and beer and reduce to ½ cup, then add tomatoes, hominy and honey or agave and reduce heat to low and simmer gently 20 minutes to combine flavors. Add lime juice and serve with toppings of choice.