| Yield: 4 servings | Time: 1 hour and 15 minutes |

Ingredients

2 dried ancho chile peppers

2 dried guajillo chile peppers

4 dried chile de arbol peppers

½ tablespoon coriander seeds

3 tablespoons vegetable oil

2 white onions, diced small (about 1/2 inch)

8 cloves garlic, thinly sliced

2 15.5-ounce cans white hominy, drained

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon ground cinnamon

1 tablespoon tomato paste   

1 tablespoon apple cider or red wine vinegar

2 bay leaves

6 sprigs oregano, tied into a bundle with a bit of twine  

4 cups vegetable stock

For serving

1 ½ cups thinly shredded white cabbage

1 small red onion, thinly sliced

zest and juice of 1 lime

1 tablespoon sugar

salt and pepper to taste

2 avocadoes, diced

10 radishes, sliced into thin circles

1 lime, cut into 4 wedges

1 bunch cilantro, roughly chopped, stems included.

Note: These dried chile peppers can be found in the international aisle of many grocery stores, in a specialty Latin market, or online.  

Preparation

Crack open the tops of the peppers and shake out the seeds. (If you prefer more spice, keep the seeds in.)

Heat a sauté pan over high heat with no oil, toast the peppers and coriander seeds for 2 minutes, just until the peppers slightly darken.

Remove the peppers and coriander seeds from the pan and cover them with hot water, let them soak in hot water for 15 minutes. Pour the softened peppers and soaking liquid into a blender and blend into a smooth liquid.

In a large pot, heat the oil over medium-high heat. Add the onions, garlic, hominy, cumin, paprika, cinnamon, and tomato paste. Cook for 5-7 minutes, stirring occasionally.

Add the blended chiles, vinegar, bay leaves, oregano, and vegetable stock to the pot. Bring the liquid to a boil, then reduce to a simmer. Simmer uncovered for 40-45 minutes, stirring every 10 minutes or so, or until hominy is soft and liquid has reduced to a thick, stew-like consistency.

In a small bowl, toss the sliced cabbage and onions with the lime zest and juice, sugar, and a pinch salt. Set aside until ready to serve.

Once the stew is done cooking, remove the oregano and bay leaf and season to taste with salt and pepper.

For serving, ladle the hot stew into bowls and top each stew with a few slices of radish, a small handful of the cabbage-red onion mix, a few cubes of diced avocado, a sprinkle of chopped cilantro, and a wedge of lime.

Note: If you like this pozole, be sure to check out our green pozole, the equally vibrant cousin of red pozole.

Zero-waste tips

• Slice up any extra cabbage to use in a stir-fry or coleslaw.

• Save any onion or garlic peels to add to a homemade vegetable stock.

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