Hominy is another star ingredient in pozole. You may have seen cans of this pale yellow or white corn-based stuff in the international aisle. According to The Spruce Eats, hominy is made from whole corn kernels that go through a chemical process called nixtamalization, meaning the corn gets soaked in an alkali solution, which disintegrates the tough outer hull. Hominy is a common thickening agent with an “earthy” flavor that is used in tortillas, tamales, and, of course, soups.
Now for the peppers. Guajillo chiles add a punch of natural heat and zest to the soup. According to Chili Pepper Madness, the reddish-brown Guajillo — the dried form of the mirasol pepper — offers a sweeter, smokier flavor with a tolerable mild heat level (2,500 to 5,000 SHU), falling just underneath the jalapeño (2,500 to 8,000 SHU) on the Scoville Scale, notes MasterClass. Some pepper fans claim it tastes a bit like green tea and berries. Yum!
To add a bit of crunch and even more irresistible relish, pozole is topped with garnishes including cilantro, chopped onions, sliced radishes, shredded lettuce or cabbage, a squeeze of lime juice, and crispy tortilla chips. Serve hot and appreciate the smiles.