Spicy Easy Pozole Rojo Recipe
Pozole is a staple of the Mexican table. This deeply satisfying hominy stew comes in many variations, any of which makes a great lunch or dinner, especially in chilly winter months. Pozole rojo is a fiery version of this classic Mexican dish; with smoky, spicy guajillo chilies and seitan and bacon bits standing in for the pork traditionally used in this recipe, this is a delicious way to warm up.
This pozole rojo recipe is simple to make and needs to simmer for half an hour, leaving you free to do other things – perhaps you fancy making some delicious skillet cornbread to serve with it. This easy pozole rojo recipe is plenty satisfying to serve by itself though so the cornbread, or any other kind of bread for dipping, would be optional.
You can adjust the amount of guajillos used to make the pozole as spicy or mild as you prefer. The garlic and oregano lend the dish a savory taste, which will make this soup a hit in your household whether you like it hot or a little milder. This pozole is usually served with sliced avocado, radishes, lime wedges, and fried tortillas strips to make for a truly mouthwatering meal.
Begin by pan-frying some of the ingredients, and then introduce the oregano and wine to add more dimensions to the flavor. The hominy goes in next and then you can cook this slowly, making your entrée or doing something else in the background until the pozole is ready to serve. Add your favorite garnishes and the aroma of this will attract every member of your household into the kitchen.
It can be good to make Mexican food that you know like tacos for example, but at other times you might be curious about what you are missing, and what is a really Mexican dish you can put together easily without having to buy complicated or hard-to-find Mexican ingredients, and that is where pozole fits the bill perfectly. It is easy to make, authentically Mexican and the flavor is just amazing.
- 1 15 ounce can hominy
- 4-6 cloves garlic (to taste), minced
- ½ lb seitan, chopped
- 1 medium white or yellow onion, diced
- 4-6 guajillo chilies, rinsed and crushed (adjust to taste)
- 3 cups water
- 1 cup dry white wine
- 1 ½ tsp dried oregano (use Mexican oregano if possible)
- 1 tsp bacon bits
- Salt, to taste
- 1 tbsp olive oil
- Avocado, radishes, lime wedges and fried tortilla strips for garnish (you can use tortilla chips as well)
- Sautee the onion, garlic, bacon bits, seitan, and chilies in olive oil until the onions and garlic are translucent.
- Add the oregano and wine and simmer until the alcohol is cooked off, about 3-5 minutes.
- Add hominy, water, and salt and simmer for 30-40 minutes.
- Serve with sliced radishes, avocados and tortilla strips and get ready to serve up second helpings; this soup is even better the next day – but with a soup this good, it is unlikely you will have any leftovers!
Pozole is one of the quintessential Mexican dishes, especially one worth mastering if you are interested in making authentic Mexican cuisine. You cannot get much more Mexican than pozole. Recognized all over Mexico, this bold and spicy, yet soothing and aromatic dish is both warming and satisfying. Hominy or corn is the main ingredient in pozole, also spelt posole, along with pork or, in this case, bacon bits. A bowlful of pozole is perfect for a cold fall or winter evening because it is like a hug from the inside out.
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