That chili broth is everything.
True comfort is a warm, rich bowl of soup, and this pozole rojo delivers all that and more. Soft creamy squash and tender hominy simmers together in an aromatic chili broth for a soup that promises to warm both body and soul.
Originating in Mexico, pozole is a rich, brothy soup typically featuring hominy and either braised pork or chicken. In this vegetarian version, I’ve replaced the meat with butternut squash that’s seared in the pan to create a beautiful caramelized crust and then simmered in the broth until it becomes meltingly tender. I have also swapped out the long-cooking dried hominy for the canned version. While not necessarily traditional, this substantially cuts down on the cooking time, bringing this soup from a special-occasions-only dish to one you could easily make on a lazy Sunday afternoon.
One part of typical pozole I have not compromised on at all: the chili broth. Made from simmering onion, garlic, and dried chilis before blitzing them until smooth, this rich, aromatic broth is the soup’s flavor foundation. Make sure to destem, deseed, and thoroughly de-rib the dried chilis before adding them to the onion and garlic: any seeds or ribs that go into the broth will substantially increase the spice level of the soup. The goal is to harness the chilis’ aromatic rich smokiness, not to get blown out by their heat.
Pozole is typically topped with a variety of herbs and crisp vegetables, and I’ve followed suit by topping this one with shredded cabbage, finely sliced radishes, and cilantro. It might seem crazy to throw raw cabbage and radishes onto a bowl of hot soup, but don’t knock it till you’ve tried it. The combination of crunchy cabbage and smooth rich broth is delightful.
Enjoy!
Butternut Squash Pozole Rojo
(Serves 4-6)
4 tbsp. neutral oil, divided
1 white onion, peeled and coarsely chopped
4 garlic cloves, peeled and smashed
1 tsp. kosher salt, divided, plus more
4 dried guajillo chilies
4 dried ancho chilies
2 bay leaves
8 oz. butternut squash, cut into ¾” cubes
4 cups low-sodium vegetable stock
2 (15.5-oz) cans hominy
1 tsp. Mexican oregano
1 cup cabbage, thinly sliced, for serving
2 radishes, thinly sliced, for serving
Cilantro, for serving
Equipment: large pot, blender
Instructions
In a large pot over medium heat, heat 2 tablespoons oil. Add onion, garlic, and ½ teaspoon salt and cook, stirring occasionally, until slightly softened, 4-5 minutes.
Add dried chilies and bay leaves and toss until fragrant, about 1 minute. Add 3 cups old water and bring to a boil over high heat. Reduce heat to low and simmer until chilies are softened, about 10 minutes. Remove bay leaves. Transfer mixture to a blender and puree until smooth. Set aside.
Wipe out pot and set back over medium heat. Add 2 tablespoons oil, squash and ½ teaspoon salt, and toss to coat. Spread squash into a single layer and cook, undisturbed, until browned and caramelized underneath, 3-4 minutes. Flip and cook on other side until browned, 2-3 minutes more. Remove to a plate and set aside.
Pour chili broth back into pot. Add vegetable stock, hominy along with the juices from the cans, and oregano. Bring to a boil over high heat; reduce heat to medium, cover, and simmer 20 minutes. Stir in butternut squash and continue to simmer 10 minutes until butternut squash is completely tender. Taste and season with additional salt as needed.
Serve topped with cabbage, radishes, and cilantro as desired.
Originally published November 17, 2024.
Comments