Pozole Rojo

pozole rojo

Pozole Rojo
1 onion
4 cloves of garlic
1 small butternut squash
5 cups vegetable broth
1 15-oz can crushed tomatoes
2 15-oz cans hominy
salt to taste
2 limes
Chipotle peppers in adobo sauce
Chili powder
Hot sauce

Cotija cheese
Lime slices
Creme fraiche

Finely dice the onion and garlic. Cube the butternut squash. In a large pot, heat several tablespoons of olive oil. Add the onion and squash, cooking until the onions are translucent. Add the garlic and cook an additional minute. Add the vegetable broth, crushed tomatoes and salt and bring the soup to a boil. Add the hominy and simmer for ten minutes. Add the juice of two limes and spice to your liking with the chili powder, adobo sauce, and hot pepper. Ladle the pozole into bowls and garnish with crumbled cotija cheese, creme fraiche, cilantro sprigs and slices of lime.


One response to “Pozole Rojo

  1. We want a critique from the famous M.A.O. It looks good, but what does the expert say?

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