Feel free to sub store-bought tortilla chips for the tostadas, just be sure to factor in how salty they tend to be when seasoning the sauce.
Recipe information
Yield
8 servings
Ingredients
Sauce
2
1
6
3
8
4
5
2
Assembly
1
1
1
16
1
1
8
2
1
½
2
1
Preparation
Sauce
Step 1
Heat oil in a large saucepan over medium-high. Cook onion and garlic, stirring often, until golden brown and tender, 8–10 minutes. Add tomato paste and cook, stirring constantly, until darkened, about 2 minutes. Add guajillo and ancho chiles and broth. Bring to a simmer, cover, and cook, reducing heat as needed to keep at a simmer, until chiles are very tender, 30–40 minutes.
Step 2
Let cool slightly, then purée in a blender. Transfer to a large bowl, stir in vinegar, and season with salt.
Step 3
Do Ahead: Sauce can be made 3 days ahead. Let cool; transfer to an airtight container and chill.
Assembly
Step 4
Preheat oven to 375°. Heat oil in a medium skillet over medium-high. Cook sausage, breaking up with a spoon, until browned and nearly cooked through, 6–8 minutes. Add hominy and cook, stirring occasionally, until posole is beginning to crisp around the edges and chorizo is cooked through, about 4 minutes. Spread about 1 cup sauce in an even layer across the bottom of a 3-qt. baking dish. Add a layer of tostadas, followed by another cup or so of sauce, 1 cup cheese, 2 Tbsp. onion, and one-quarter of chorizo. Repeat layering process until you’ve used remaining tostadas, sauce, cheese, onion, and chorizo. You should have 3–4 layers depending on your dish. Transfer to oven and bake until cheese is melted and sauce is bubbling around the edges, 30–40 minutes.
Step 5
While casserole is baking, place radishes and cabbage in a large bowl, season with a couple of generous pinches of salt, and toss to combine. Let sit until vegetables are beginning to soften, about 5 minutes. Squeeze vegetables with your hands to expel excess water. Drain off as much liquid from vegetables as possible. Add vinegar and toss to coat; season with more salt to taste.
Step 6
Mix sour cream and lime juice in a small bowl; season with salt.
Step 7
To serve, spoon dollops of lime sour cream over casserole and scatter cabbage slaw and cilantro on top.
Leave a Review
Reviews (5)
Back to TopThis was so good, would be fantastic with fried eggs for breakfast to serve a crowd. This sauce is a keeper, delicious. I need to figure out how to make a more nutritious version of this without the fried tostada aspect and maybe more veg because I want it for every meal. So far a plain greek yogurt instead of sour cream is the first step for me, maybe regular tortillas or making it as an enchilada/rolled might still hit the spot with a little bit more filling /calorie dense qualities.
gmckenzie
Portland, OR
3/30/2024
This took a while to make but was worth it. I didn’t have the peppers specified and used 4 Arbol, 4 Ancho, and 8 California peppers instead. It turned out delicious and a medium spice level. I think I put the sauce on too heavy and my tostones turned to mush so if you want to maintain crunch maybe go lighter on the sauce. I only had enough for 3 layers of chips. Next time I’ll aim for 4 or 5.
Hughbert
CHS,SC
2/8/2022
I made exactly according to recipe, however I chose to use soy based chorizo. The sauce could use a little more kick, but we love things pretty spicy. The sauce is a bit of work. Next time I won't salt and drain the cabbage. I think it work work well with the extra crunch.
Cheryl Sommerville
Murrieta, CA
10/20/2020
Good recipe, definitely needs the Ancho chiles for flavor. Not remotely spicy with 8 Guajillos and 4 New Mexico, seeds removed. I'd totally make a double, or triple version of this recipe for large parties, but for a single recipe the sauce is a lot of work. Very delicious though, and worked great with vegetarian no-chicken bouillon, and Soyrizo instead of chorizo. I really like the simple slaw, but would have probably preferred it a little crunchier - letting the vegetables soften with the salt seems unnecessary.
Anonymous
California
3/18/2019