Pozole Pronto

A classic Mexican soup made easy with Gloria Chile Purees.

Prep time 30 min
Cook time 2 hr 30 min
Servings 4-6

Ingredients

  • 1/2 cup Gloria Guajillo Chile Pepper Purée
  • 1/2 cup Gloria Ancho Chile Pepper Purée  
  • 1 lb. Costillas de Puerco (pork short ribs)  
  • 1 lb. Pierna de Puerco (pork meat)  
  • 4 liters water  
  • 1 large white onion  
  • 1 head of garlic and 4 cloves  
  • 5 bay leaves  
  • 2 tbsp salt  
  • 2 tbsp Knorr Caldo de pollo/Chicken bouillon  
  • 1 tsp + 2 tbsp oregano  
  • 2 large cans (29oz each) of pozole/hominy

Instructions

  1. In a 6-8qt pot, add 4 liters of water, ½ onion, 1 head of garlic, 3 bay leaves, and 2 tbsp salt. Heat on med-high for 15 minutes or until boiling.  
  2. Add all the pork and cook for 1.5 hours with a lid, removing impurities that float to the top.  
  3. Drain 2 large cans of pozole/hominy and set aside.  
  4. After 1.5 hours, remove and discard the onion and garlic bulb. Add the pozole to the pot.  
  5. In a blender, add ¼ white onion, 1 tbsp Knorr Caldo de Pollo, 4 garlic cloves, 1 tsp oregano, 2 bay leaves, 2 cups of boiling water, ½ cup Guajillo Purée, and ½ cup Ancho Purée. Blend well.  
  6. Pour the blended mixture into the pot and cook for an additional 30 minutes. Stir and serve.  

Chef's notes

Top with diced cilantro, onion, radishes, cabbage, oregano, lime, and a dash of Chile de Arbol for extra heat.

No Tomato Picadillo

A classic Mexican soup made easy with Gloria Chile Purees.

Prep time 30 min
Cook time 2 hr 30 min
Servings 4-6

Ingredients

  • 2 lbs ground beef or turkey  
  • 1/2 cup Gloria Chile Purée (Ancho or Guajillo)  
  • 3 large cloves of garlic  
  • 1/2 diced onion  
  • 4 medium potatoes, diced  
  • 1 large can of corn  
  • 1/2 tsp ground cumin  
  • 2 stems of cilantro  
  • 1 tbsp Knorr Beef or Chicken Bouillon diluted in 2 cups of water

Instructions

  1. In a large pan, place your choice of meat, minced garlic, and ½ diced onion. Cook on medium heat for 15 minutes or until meat is browned.  
  2. Add diced potatoes, drained corn, cumin, cilantro, ½ cup Gloria Chile Pepper Purée, 2 cups water, and bouillon.  
  3. Cover with a lid and cook until potatoes are soft (about 15–20 minutes).  
  4. Taste for salt and serve.

Chef's notes

  • If you want your picadillo to pica, add ½ tsp of Gloria Chile de Arbol Purée.