Pozole is one of the most beloved and legendary dishes in Mexico. There are records of it as a celebratory meal dating as far back as the Aztecs. Three types of pozole reflect the Mexican flag: red, white, and green. The white doesn’t have an additional sauce added to it. Green pozole is flavored with tomatillos, cilantro, and green chiles. The one we’re making in this vegan red pozole recipe for the Instant Pot is a rich stew made with dried chiles.
At its base is its namesake ingredient—pozole, which in Mexico is a specific type of field corn grown exclusively for this dish that is bigger and sweeter than the type grown for tortillas. Hominy is most widely used here in the United States, where our varieties of corn are severely limited in comparison.
The garnishes for pozole aren’t optional; don’t skip them and think it will be the same.
This recipe was excerpted from ‘Plant Powered Mexican’ by Kate Ramos. Buy the full book on Amazon.