
How To Make Holy Smoky! Red Pozole By Rachael

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…

What Happens In Your Body When You Eat Whole vs Refined Grains |…

How To Make Pho | Rachael Ray

How To Make Honey Soy Glazed Salmon | Dr. Ian Smith

Deals From Rue La La: Genuine Soft Leather Jackets, Healthy Pres…

Cake Boss Buddy Valastro's Fun Cake Decorating Ideas For Spring

Former Rachael Ray Mag Editor Wrote 365 Thank You Letters In One…

How To Make Meatball Patty Melt Pizzas | Rachael Ray

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Buddy Valastro Surprises His Biggest Fan AGAIN—9 Years After Emo…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …
This pozole-inspired chili is made with canned hominy—big, plump, chewy kernels of corn with a unique limey taste—but you can also use beans for more protein.
You can usually find hominy in the canned beans section of the grocery store or in the international aisle with Mexican foods.
Ingredients
- 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
- 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
Yield
Preparation
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.