Pozole rojo vegetariana (Meksička grah juha)
This will make about 4 liters of Pozole and requires at least 5 liter pot (ideally larger than that). It will take about 3½ hours to make.
Prepare chilli sauce ahead of time. Doing it a day before is fine.
Start by putting dried chillies into a water to soak. They need to be completely immersed into water for about 4-5 hours.
Afterward get chillies out of water and gently remove stalks. Place chillies, half a garlic bulb (also peeled), and 2 cups of soaking water into a blender. Blend until really smooth. Once blended, use sieve to get rid of skin fragments. If you forget this step (or paste is too dense), you can remove them later but with a bit more effort. You can use a bit of water they soaked in to make it a bit more liquid.
Soak beans for 2 hours.
Start boiling 2.5 liters of water with salt, onion cut in half, and half of a garlic bulb (peeled; otherwise you’ll need to fish out peel later). Boil for 45 minutes.
Add beans, oil, and cook for 60 minutes.
Add prepared chilli sauce into the soup together with chicken bouillon, cumin, and oregano. Leave to boil for another 60 minutes. Water level at the end of this boil should be around 3 liters.
Take hominy and rinse it thoroughly in fresh water. Drain and add to the soup. Once added, increase the water level to the final 5 liters. Taste and add salt if needed. Simmer for additional 45 minutes or until added hominy is fully cooked. At this stage you can also remove bones from the soup.
Serve in deep bowl with sides so everyone can top the soup with what they like. For example cabbage, radishes, and cilantro are a good combination. After adding the sides, squeeze a bit of lime on top of it and eat with tortilla chips.
|500 g||Kidney beans|
|30 g||Salt||2 tbsp|
|1||Whole garlic bulb|
|20 pcs||Dried guajillo chillies||1 bag (or: California chillies)|
|3 tbsp||Knorr chicken bouillon|
|1 tbsp||Mexican oregano|
PS: I know chicken bouillon is not vegetarian. So what?