Mexican Pozole Soup

As you can see I'm still on my soup kick.  Soup is perfect for December when you're really busy running around shopping and it's cold outside.  And it has been really chilly in the Bay Area this past week.  It's also inexpensive and nutritious.  I was going to make udon soup but hubby wanted pozole.  I've never been a big fan of pozole because I don't like hominy--it's a texture thing for me.  But this soup has so many other textures with the addition of pinto beans and the cabbage salad that I don't mind the hominy.  Also, I love the flavor and color of this soup from the dried chilies--really looks festive with the brick red broth and bright green salad. 

Ingredients: 

6-8 dried New Mexico Red chilies, depending on size, stemmed, seeded, soaked

2 dried Ancho chilies, stemmed, seeded, soaked

1 dried Chipotle chili, optional, stemmed, seeded soaked

3 cups filtered water

1 14 oz can diced tomatoes

1 medium yellow onion diced small

1 green pepper, seeded, diced small

2 tbsp minced garlic

3 cups low-sodium vegetable stock, or more depending on consistency

1 tsp ancho chili powder

1 tsp coriander powder

1 1/2 tsp cumin powder

1 1/2 tsp Mexican dried oregano

3/4 cup dried pinto beans, soaked overnight, cooked until tender, or 1 14oz can rinsed

1 28 oz can white hominy, drained

Kosher salt and black pepper to taste

1 tbsp extra virgin olive oil

Tapatio Hot Sauce, optional

Method:

• Bring water to a boil, remove from heat, add dried chilies, cover and soak for 30 minutes until tender.
• Place chilies and liquid in blender and blend on high until smooth.  If you don't have a high-speed blender such as a Vita-Mix, you may need to strain the mixture.
• Add diced tomatoes, and blend on high again.  Set aside.
• In a dutch oven or stock pot, add olive oil and saute onions and garlic for about 5 minutes until onions are soft.
• Add green peppers, spices, chili/tomato sauce, vegetable stock and salt and pepper to taste.  Bring to a boil, reduce to a simmer and cook for about 30 minutes for flavors to combine.
• Add pinto beans and hominy and cook until heated through for about 5-10 more minutes.  Reason with salt and pepper if necessary.
• Ladle into bowls and garnish with cabbage/radish salad.

Cabbage & Radish Salad:

1 1/2 cups thinly shredded green cabbage

1/4 cup thinly sliced red radish

1/2 avocado, finely diced

1-2 tbsp finely minced jalapeno

2 tbsp fresh mint, cilantro or parsley

Juice of 1 lime

Kosher salt and black pepper to taste