We picked up a 108 ounce container of purple hominy at the food share the other day, which was really handy we found out Saturday’s community dinner was going to have ten people! So here’s our adapted ingredients list from our original “pozole” recipe, using mostly what we had on hand.
Folks at the dinner table called this a fusion dish and renamed it “Purple Tom Yum Pozole”. Purple because it contains purple hominy, beets, and red onions. I’m not familiar with tom yum, but I bet it’s yummy. Wikipedia says tom yum is a sour/spicy Thai soup. We just threw ours together, so that Wikipedia page looks like a good place to go if you want ingredient suggestions to adapt this recipe.
At the dinner, I mentioned the cannibalism thing we mentioned in our original pozole recipe, and one of the housemates who is I think from Mexico (but maybe SoCal?) said she thought it was menudo not pozole.
SERVINGS & COOK TIME
Would probably serve up to a couple dozen people just fine. Serves 10 people, with a couple gallons left over. We started cooking around 4:30 and were ready at 6. This includes the rice and instapot cook time for the dried beans.
ADAPTED INGREDIENTS LIST
1/4 cup coconut oil
3 large onions, chopped
1 can chipotles en adobo, chopped and de-seeded
1 cup dried shredded coconut
1 tablespoon cumin
1-2 tablespoons minced ginger
10 cups cooked orca beans
1 6-ounce bar Tony’s Chocolonely’s 70% dark chocolate (it was cheaper than cocoa powder at the local store) minus the bar-shaped piece in the center, which we chopped up and put out for dessert. So maybe 5.5 ounces went in the soup?
1 quart coconut milk
80 ounces purple hominy
1 cup quickled beets
- We put an apple on everyone’s plate rather than leaving them in the center where they wouldn’t get eaten or chopping them into slices, which would have meant more prep time.
- We put the seeds from the chipotles en adobo out in an espresso cup for people to use to spice-heat up their soup.
- We shredded half a purple cabbage and mixed in some additional minced ginger. Gingered purple cabbage was a delightful simple condiment; I loved it! Most people didn’t even try it, so for our crowd, half a cabbage was enough.
- Darin made plain rice and red rice. For the red rice, he used an additional half-onion and some of the chipotles en adobo sauce, and forgot to add a tomato. I added my plain rice to the soup and it was good that way.
- The unsoaked orca beans pressure cooked in the instapot for 35 minutes, but they probably could have gone for 40 minutes.
- We used the quickled beets we mad a few weeks ago as a substitute for the tamarind. Vinegar for sour, beet for sweet. The chocolate bar also added a bit of extra sweet. We added the beets near the end, because vinegar has live cultures and we didn’t want to kill them by cooking them. But we probably killed them anyway, because the soup was pretty hot, and it was such a massive soup it probably held its heat well.
- We used less coconut milk than we did in the original recipe because coconut milk is expensive. So this recipe is a little spicier than our original. It would probably be called “medium spicy”.
- We didn’t use all the hominy because we wanted some for later. The soup would have been fine if we had used it all, though.
- This is a lot of hot soup! We did the cooking in the kitchen of the house where we would be eating, that way we didn’t have to transport (SLOSH) the hot soup. It was a good call.
Please reference our original recipe.