- Rachael Ray - https://www.rachaelray.com -

Rachael’s Holy Smoky! Red Pozole

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.


  • 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 pimenton/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 fire-roasted tomatoes, diced or crushed
  • One 28-ounce can cooked hominy, or use one 14-ounce can hominy and one 14-ounce can 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 red raw cabbage
  • Crumbled Cotija or other cheese of choice
  • Pickled sliced jalapeño peppers


Plump the dried peppers in stock or water in a saucepot [2] over medium heat. Puree the chilies and liquid in food processor or blender.

Heat a large Dutch oven [2] over medium-high heat with oil, 2 turns of the pan [2], add onions, jalapeño, garlic, salt and pepper and spices, then partially cover and cook to soften 5-7 minutes. Add chipotle puree and beer and reduce to ½ cup, then add tomatoes, hominy and honey or agave and reduce heat to low and simmer gently 20 minutes to combine flavors. Add lime juice and serve with toppings of choice.