Pozole Rojo

Adapted by StarChefs.com
January 2012


2 onions, small diced
8 cloves garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 tablespoons extra virgin olive oil
5 fresh bay leaves, ground in spice grinder
1 cup chili paste (made with toasted, rehydrated, puréed chilies)
2 16-ounce cans hominy, drained and rinsed in cold water
3 quarts chicken or pork stock
salt and freshly ground pepper


Sweat the onion, garlic, oregano, and thyme in the extra virgin olive oil. Add the chili paste and turn up the heat to gently caramelize the chili paste (stir constantly to avoid burning). Turn the heat down and add the hominy; cook for 2 minutes more and add chicken or pork stock. Simmer on low for 1 hour. Season with salt and pepper.