Red Pozole
Pozole usually means a pot that simmers most of the day. Tinned hominy and quick-cooking chicken get you a genuinely good bowl in under twenty minutes, and the pile of crunchy toppings does the rest.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Toast the guajillos in a dry pan for 30 seconds a side, then soak them in 150ml boiling water for 5 minutes and blend with the garlic and the soaking liquid until smooth.
Fry the onion in the oil over medium heat for 3 minutes, then pour in the strained chilli puree and cook for 2 minutes until it darkens.
Add the stock, hominy and oregano and bring to a steady simmer.
Slide in the sliced chicken and simmer gently for 8 minutes, until the pieces are opaque throughout and reach 75C / 165F.
Taste and season, remembering that the toppings add crunch and acidity rather than salt.
Ladle into bowls and finish at the table with the shredded cabbage and lime wedges.
Read all that and thought “absolutely not”?
Completely fair. Red Pozole is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.