A bowl of red pozole with shredded meat, lettuce and radish

Recipe

Pozole Rojo with Guajillo

The Sunday pot. Guajillo purée straight into the broth, and the rest is time.

  • 45 min
  • Serves 6
  • Beginner

Ingredients

  • ¾ cup Gloria Guajillo Purée
  • 1 kg hominy, cooked and drained
  • 1.5 l chicken or vegetable stock
  • 1 white onion, quartered
  • 4 cloves garlic
  • 1 tsp dried oregano
  • Cabbage, radish, onion, lime and oregano to serve

Method

  1. Warm the guajillo purée in oil for a minute, until it darkens slightly.
  2. Add the garlic, onion, oregano and stock. Simmer 20 minutes.
  3. Add the hominy and simmer another 20 minutes until the broth has body.
  4. Season, and serve with everything cold and crisp on the side.

Step by step

How it comes together

  1. Bloom the purée

    Warm the guajillo purée in oil for a minute, until it darkens slightly.

  2. Build the broth

    Add the garlic, onion, oregano and stock. Simmer 20 minutes.

  3. Add the hominy

    Add the hominy and simmer another 20 minutes until the broth has body.

  4. Season and serve

    Season, and serve with everything cold and crisp on the side.

Keep cooking

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