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Rach's rojo pozole chili — inspired by a classic Mexican stew of pork + hominy — swaps in quick-cooking ground turkey or rotisserie chicken as a shortcut.
Heat a stainless steel pot over medium. Place chili peppers in a pot and toast until fragrant, about 2 to 3 minutes. Add 2 cups broth and bring to a boil. Reduce heat to simmer and soften peppers in broth for 10 minutes then puree in food processor blender with fire-roasted tomatoes.
In a Dutch oven, heat oil, 2 turns of the pan, over medium-high heat, add the onions, garlic, paste, cumin and oregano, soften a few minutes, add meat and crumble if raw, and season with salt and pepper. Add 1 cup beer and let it absorb, then add puree, remaining broth, hominy and beans and simmer to thicken.
Serve Pozole Rojo-Style Chili with toppings of choice.