Gluten-Free Pozole Rojo

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 can hominy, drained and rinsed 1 can hominy, drained and rinsed
• 1 lb protein (shredded chicken, pork shoulder, or cooked lentils/beans) 1 lb protein (shredded chicken, pork shoulder, or cooked lentils/beans)
• 1 medium yellow onion, diced 1 medium yellow onion, diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 can diced tomatoes, undrained (optional, for added depth) 1 can diced tomatoes, undrained (optional, for added depth)
• 2 tbsp olive oil 2 tbsp olive oil
• 2 tbsp chili powder (ensure it's pure chili powder, not a blend) 2 tbsp chili powder (ensure it's pure chili powder, not a blend)
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and minced garlic, sautéing until the onion becomes translucent and fragrant, which should take about 5-7 minutes. Be careful not to burn the garlic.

2. 2

   If using meat or poultry, add your chosen protein to the pot and brown it on all sides for about 5-8 minutes. If using lentils or beans, you will add them later with the stock.

3. 3

   Stir in the diced carrots, celery, and potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften slightly and release their aromas.

4. 4

   Add the chili powder, dried oregano, and ground cumin to the pot. Stir well to coat the vegetables and protein, toasting the spices for about 1 minute until they become very fragrant. This step enhances their flavor.

5. 5

   Pour in the certified gluten-free chicken or vegetable stock and add the drained and rinsed hominy. If using lentils or beans, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 40-50 minutes, or until the vegetables are tender and the flavors have melded beautifully. Stir occasionally to prevent sticking.

6. 6

   If you prefer a thicker pozole, prepare the cornstarch slurry by whisking cornstarch and cold water until smooth. Gradually stir this slurry into the simmering pozole and continue to cook for another 5 minutes, stirring constantly, until the soup has thickened to your desired consistency. Season the pozole with salt and black pepper to taste.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.