What could be better on a cold night than savory pozole topped with tons of goodies and fresh squeezed lime juice? Nothing, actually. That’s why I made 8 quarts of this stuff.
1 29 oz can hominy
1 head garlic, cloves peeled and chopped
3 16 oz packages firm tofu, chopped into small pieces
6 quarts low-sodium stock (try half “beef” and half vegetable)
1 tsp liquid smoke
2 TBL Bragg
2 large white onions, finely chopped
8 medium (4 ounces total) dried chiles, stemmed and seeded. (ancho would be great, but we used New Mexico)
Juice of 6 limes (about 1/2 cup)
Cabbage or lettuce, thinly sliced
Radishes, thinly sliced
Guacamole or avocado slices
Tostadas, cut into strips
Adapted from Rick Bayless’s Pozole Rojo.
First, chop the tofu and onions, cook with a little olive oil, Braggs, and liquid smoke until onions are very soft, about 15 minutes. Meanwhile, hydrate the chilis with enough hot water to cover.
In an 8 quart stock pot, bring to a boil the 6 quarts of stock, chopped garlic, and hominy (do not drain). Then reduce heat to simmer.
When the chilis are ready (about 20 minutes), blend them with the liquid until they form a paste. You can use a food processor for this, but I recommend a large cup and an immersion blender. Press the chili paste through a mesh sieve into the stock pot. Add the tofu and onion mixture with the all the liquid. Stir well and add a little salt. Simmer on medium heat 1 hour. Add lime juice and cook 1 more hour. Taste again for seasoning.
Serve pozole loaded with garnishes. You may want to prepare the vegetable garnishes and allow them to come to room temperature so they do not cool off the soup too quickly.