Pozole is a lot like menudo as it has hominy cooked in a spicy broth. From what I've been told, the difference types of soup is the meat you make it with, Menudo has tripe while pozole has pork and chicken. Pozole can be red, made with red chiles, or green, made with tomatillo and green/yellow chiles. If you want to make this recipe green, use yellow bell peppers that you've roasted, seeded, and peeled.
1 jar of roasted bell peppers (about 3-4 peppers)
1 large can of hominy (the really big one that looks like it's about a gallon)
Thyme (I used about 4 heaping tb dried)
Oregano (if you use fresh, start slow, you can always add more)
3 large cloves of garlic, chopped
2 boxes of sliced mushrooms
(optional ) 1 C of your favorite chik'n substitute, sliced (unflavored wheat gluten/seitan works well. I used +gardein Crispy Mandarin Orange Chik'n without sauce, but it has soy)
1/2 - 1/4 C maseca (masa harina)
Canola or corn oil
Salt and pepper to taste
Water or IC Friendly broth for cooking
Traditional IC Friendly garnishes include shredded cabbage, avocado, radish slices, oregano, and thyme. *
You're gonna need a big soup/stock pot for this quantity of pozole, but I guarantee it's worth it. Everybody will want some too and it will last until the end of the next day. **
The first thing I do when I cook with hominy is drain and rinse it. Just dump it in a colander, run the faucet, and leave it to drain while you cook. Then, put your mushrooms in a dry pan to sweat. Cook them until they're soft. They don't need to dry out, the juices will add flavor to your broth.
Add the bell peppers to your pot with a 1/2 C of water and bring to a boil. Put the peppers with the water into your blender (or you can use a boat motor), keep the pulp or strain if you like, then back into the pot with 2 quarts of water. Add your garlic, herbs, salt, pepper if you can tolerate it, and bring back to a boil. Taste your broth to see if it needs more herbs or salt. Add the mushrooms, chik'n, and hominy and cover with more water, about two inches over the hominy. Boil for about 15-30 minutes, stir so it doesn't stick. It;s ready for the roux when the hominy is tender, but still toothy (al dente).
While the soup boils, make your masa roux. For masa roux, I like to use 1 part oil to 2 parts maseca. Heat oil in a saucepan, then sprinkle or sift in the maseca. When it's cooked through, ladle some broth from your pot (about a cup) and add water to thin. Work out any lumps and stir while you bring to a boil. If your hominy isn't soft when the roux comes together, set the roux to warm and stir about every minute so that it doesn't burn or stick.
When, the hominy is soft add the masa roux and stir so that it mixes evenly. Bring back to a boil, stir well, and serve with hot corn tortillas. What you see in the picture is pozole topped with shredded cabbage and avocado slices.
*If any of the ingredients in this recipe are bothersome for you, substitute them for something else. For example, parsley instead of oregano or diced zucchini instead of mushrooms.
**to make a more manageable quantity, use these proportions:
1roasted, peelers bell pepper
1small can of hominy
1 tb thyme and 1 tb oregano
1 clove garlic, chopped
1/2 C to 1 C sliced mushrooms
(Optional)1/2 C chik'n, sliced
1 to 2 tb maseca
1 to 2 tb canola or corn oil
Salt and pepper to taste
The hominy and herbs will be cheaper at the Mexican market, and they may have better corn tortillas. My favorite are dark yellow, grainy, thick, and smell like fragrant masa. They steam very well. I've seen hominy that has been frozen in supermarkets before, but I've never used it before. If you have massive leftovers, freeze them in a zipper bag for no longer than a month. The Middle Eastern store may have large jars of roasted peppers at a good price.