Ingredients
**If you like you Pozole spicier, add 2 more Chiles de Arbol**
- 10 Dried Chilies Guajillo | deveined and deseeded
- 2 Dried Chilies de Arbol | deveined and deseeded (this adds heat)
- 4 Dried Chilies Pasilla | deveined and deseeded
- 4 Dried Chile Ancho | deveined and deseeded
- 1 1/2 Large White Onion with paper skin removed | not sweet onion
- 6 Large heads of Garlic
- 12 Cups Whole Hominy Corn
- 4 Bay Leaves
- 2 Tbsp. of Ground Cumin
- 1 Tsp Ground Black Pepper
- 4 Quarts of Vegetable Stock
- 6-10 Cups of Water
- 2 Tbsp. of Salt (optional)
Ingredients for Toppings
- Plenty of thick tortilla chips or tostadas
- 6 cups of shredded cabbage thinly sliced
- 2 cups thinly sliced of white onion
- 2 cups of chopped cilantro
- 2 cups of thinly sliced radishes
- 6 fresh limes
Instructions
In a large stock pot add 6 cups of water, 4 cups of vegetable stock, and the bay leaves, set on high. Then add hominy and half of the garlic, 1 large onion cut in half (remover paper skin), then let it boil for 1/5 hours. While that is boiling, start prepping the peppers. Once the peppers are deveined and deseeded add them to another pot with 2 cups of water and bring it to a boil. Turn off the heat and let the pepper sit for 10 minutes. Place the peppers,1/2 of a raw onion, 3 garlic cloves, cumin, black pepper, salt and blend with 1 cup of water. Blend the pot with the peppers and seasoning until it is a smooth paste. Use a sieve to remove pepper skins and seeds. Once all the paste has passed through the sieve, put it into a large pan and cook it over low heat for 10 minutes. After the hominy has boiled for 1.5 hours and the paste, let them cook for another 10 minutes. If the Pozole is thicker than you care for, ad 1-2 cups of water and let it cook for about 10 minutes. Now it's ready to serve. Serve in a large bowl and garnish with cabbage, onions, cilantro, radishes and lime juice. I like to crush my tortilla chips or tostadas into the soup for an added crush. Enjoy!