I’ve been sitting on this recipe for about a month now.
I tested it, then tested it again, tested it some more, and of course, because I like for things to be perfect, I tested it once more after that. I had already shared a recipe for pozole rojo when I initially launched the blog, and although it was a good recipe, it was a pretty basic recipe.
I used to think of pozole rojo as a treat because we weren’t really used to having it in our household. Because we are from Colima, we had pozole blanco instead, and then of course el famoso pozole seco de Colima for the recalentado. As much as I enjoyed pozole blanco, pozole rojo was just a baby bit more flavorful due to the spices and chiles involved.
Pozole rojo always takes me back to growing up in Southern California and going to birthday parties because there were always a few things I could always count on when we went to a “Mexican” birthday party: a ton of beer, a brincolín, Pozole Rojo or Bírria, and a few chingadazos if you didn’t greet every.single.person at the party.
TRUST.
It’s my birthday today, so I figured today would be the perfect day to share this recipe with you as a little throwback. It’s perfect for this wishy washy weather we’ve been experiencing in Southern California lately, and even more perfect for days when you just need something comforting to soothe your soul. If you’re not familiar with pozole rojo, or red pozole, it is essentially a hominy stew with chicken or pork and guajillo chile broth.
PS. I know what you’re thinking, Esteban, why did you include Doritos in your pictures? Well, last time I posted the vegan pozole, I asked on Instagram what you like to eat your pozole with, and a good handful of people told me to try it with doritos…so guess what Mimi, I DID, and it was delicious!
If you happen to make the recipe, share your results with me on Instagram! ¡Nos vemos pronto!
Pair it with Pistachio Horchata
