### Discovering the Realm of Vegetarian and Vegan Pozole
For many years, our household’s “signature pozole” has been a lively, vegetarian green pozole, referred to as pozole verde. This delightful meal, abundant in serrano and poblano chiles, cilantro, and garlic, was my go-to dish, particularly in the summer months when tomatillos were fresh. While traditional pozole is a Mexican hominy stew typically made with meat, there are plenty of alternatives. Throughout the years, I’ve sampled countless extraordinary vegetarian and vegan variations, each providing a distinctive interpretation of this cherished dish.
#### Transitioning from Green to Red Pozole
Lately, my culinary adventures prompted me to try my hand at red pozole. This switch was influenced by a road trip through the American Southwest, where I stumbled upon stunning dried red posole at the Santa Fe Farmers’ Market. In addition, I acquired dried chipotle, cascabel chiles, and aromatic Mexican oregano. These ingredients led to a shift from the green pozole I had previously prepared for years to a robust, red variety.
#### Grasping Pozole and Its Constituents
Pozole, also spelled posole, denotes both the stew and its key ingredient—nixtamalized maize or field corn, which is also known as hominy. To create a successful pozole, it’s vital to incorporate nixtamalized corn, whether opting for dried or canned hominy. Nonetheless, I advocate for utilizing dried hominy for its enhanced flavor and texture.
#### The Zesty Addition
A standout feature of my red pozole recipe is the infusion of citrus components. Initially, I sensed that the dish required a boost to balance the earthy chile broth and the starchy hominy. Incorporating citrus, such as tangerine or lemon olive oil, along with shards of makrut lime leaves, introduced a refreshing zest that elevated the dish. Presenting the pozole with grilled citrus wedges further enhances its flavor profile.
#### Canned vs. Dried Hominy
Although canned hominy offers convenience, I lean towards cooking with dried hominy. The cooking process for dried hominy yields beautifully expanded corn kernels and a flavorful corn broth, which serves as the foundation for the pozole.
#### Toppings: Customizing Your Pozole
One of the pleasures of serving pozole is the opportunity for everyone to personalize their bowl with a selection of toppings. Some beloved toppings include homemade tortilla strips, creamy options like vegan cheese or sour cream, slices of citrus, shredded cabbage, avocado, thinly sliced radishes, toasted pepitas, fresh cilantro, and a drizzle of citrus olive oil.
#### Prepare-Ahead Pozole
Making pozole from scratch is a fulfilling activity, yet it can be labor-intensive. For ease, you can prep components in advance. Cook the dried hominy and reserve the broth, prepare the chile-tomato concentrate, and freeze these ingredients until you are ready to use them. This method allows you to relish a hearty bowl of pozole with minimal effort on busier days.
#### Where to Purchase Dried Pozole
For those keen on trying this recipe, I suggest sourcing high-quality dried pozole. Southwest Heritage Mill boasts a lovely organic red posole, while Rancho Gordo is my preferred choice for white corn posole.
### Closing Thoughts
Pozole is a flexible and comforting dish that can be tailored to accommodate diverse dietary needs. Whether you adhere to a classic recipe or explore innovative flavors, pozole is bound to be a crowd-pleaser at any event. Embrace the creativity of this dish and savor the rich, fulfilling tastes of homemade pozole.