Rachael Ray Pozole Recipe

Pozole by Rachael Ray is a zesty soup with ancho or guajillo peppers, beer, hominy, and a variety of toppings making it a pleasant and easy 40-minute culinary journey!

💗 Why You’ll Love This Pozole Recipe:

• Explosive Flavors: Ancho peppers, chipotle, and spices create a rich taste.
• Customizable Toppings: Fritos, avocado, and more for a personalized touch.
• Harmonious Blend: Beer, honey, and lime juice balance heat and sweetness perfectly.

❓ What Is Rachael Ray’s Pozole Recipe?

Rachael Ray’s Pozole is a savory soup featuring ancho or guajillo peppers, spices, hominy, beans, and a beer, simmered to perfection, and topped with a variety of garnishes for a satisfying bowl.

🥑 Rachael Ray Pozole Ingredients

• 4 large Ancho or Guajillo peppers, stemmed and seeded
• 1-quart vegetable stock or water
• 2 tablespoons olive oil or vegetable oil
• 1 large onion, chopped
• 1 large jalapeño pepper, seeded and chopped
• 4 cloves garlic, chopped
• Salt and pepper
• 1 tablespoon chili powder, scant palmful
• 1 tablespoon ground cumin, scant palmful
• 1 tablespoon ground coriander, scant palmful
• ½ tablespoon pimento/smoked paprika
• ½ tablespoon dried Mexican oregano, half a palmful
• 2 tablespoons chipotle in adobo sauce, finely chopped or pureed (or 1 tablespoon chipotle Tabasco sauce)
• One 12-ounce beer, lager or amber
• One 28-ounce can of fire-roasted tomatoes, diced or crushed
• One 28-ounce can be cooked hominy, or use one 14-ounce can of hominy and one 14-ounce can of red beans or pinto beans in combination for a higher amount of protein
• About 2 tablespoons honey or agave
• 1 lime, juiced

Topping suggestions to mix and match:

• Fritos or oven-toasted flour or corn tortilla strips
• Sour cream or Mexican crema
• Diced avocado
• Sliced radishes
• Thinly sliced red onions or chopped raw white onions
• Cilantro
• Shredded white or redrawn cabbage
• Crumbled Cotija or other cheese of choice
• Pickled sliced jalapeño peppers

🍵 How To Make Rachael Ray Pozole

1. Bring the dried peppers to a boil in a saucepot of water or stock over medium heat. Blend or process the chilies and liquid until smooth.
2. Sauté the onions, jalapeño, garlic, salt, pepper, and spices in a large Dutch oven over medium-high heat for 2 turns. Add the spices, then partially cover and cook for 5-7 minutes to soften.
3. Reduce the beer and chipotle purée to half a cup, then stir in the tomatoes, hominy, and honey or agave. Turn the heat low and simmer for 20 minutes to let the flavors meld.
4. Toss in the lime juice and garnish with any desired toppings.

💭 Recipe Tips

• Flavorful Peppers: Opt for ancho or guajillo for a smoky kick.
• Custom Toppings: Personalize with avocado, radishes, or cheese.
• Balanced Mix: Hominy, beans, and tomatoes create texture.
• Simple Harmony: Beer, honey, and lime juice elevate with ease.

🥗 What Pairs Nicely With Pozole?

Pozole can be accompanied by salsa, potato salad, mashed potatoes, macaroni salad, tostada, baked potatoes, Shepherd’s pie, lo mein, sauteed veggies, ratatouille, grilled avocado, cheesy garlic bread.

🎚 How To Store Leftovers Pozole?

• In The Fridge: You may keep leftover pozole in the fridge for 4 to 5 days if you place it in a sealed container.
• In The Freezer: Leftover pozole can be frozen for up to 3 months when kept in airtight freezer containers. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Pozole?

• Stove: Transfer pozole to a small pot and heat for 10 minutes over medium-low heat, stirring periodically or until heated.
• Microwave: Pour pozole into a microwave-safe bowl and heat for 2 minutes at a time, stirring occasionally, until hot.

FAQs

Rachael Ray Pozole Nutrition Facts

Amount Per Serving

• Calories 476
• Total Fat 29g
• Saturated Fat 8.2g
• Trans Fat 0g
• Cholesterol 86mg
• Sodium 2030mg
• Potassium 729mg
• Total Carbohydrates 29g
• Dietary Fiber 7.4g
• Sugars 3.6g
• Protein 27g