UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
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White, cooked, nitamalized maiz for making pozole. Drained weight is 650g
Serve size, approx 1 cup per person / 150g
Instructions: the pozole is al dente, so it can be cooked in rich stock with our falling apart, try a pressure cooker for 10 minutes, some of the kernels will flower, then add cooked meat (duck or pork carnitas works well) and leave plain for pozole blanco or add red or green sauce for pozole, rojo or verde.
We like a pozole verde, enriched with toasted pumpkin seeds, it can be served without meat so great for a vegan dish.
An easy green sauce recipe for green pozole for 4 people is:
2 hot green chillies
1/4 cup toasted pumpkin seeds
250g tinned whole tomatillos (about 8)
1/2 tsp dried epazote or a couple of sprigs of coriander or tarragon
Toast the pumpkin seeds until nutty and hopping around the pan, cool then grind in a spice grinder if you can. Blend with the tomatillos and chillies and herb of your choice, add the sauce to the pozole towards the end of the cooking.
Green pozole is nice served with diced avocado, slices of radish, a sprinkling of Mexican oregano and a generous squeeze of lime, or go all out Moctezuma style and add a raw egg yolk, a few pieces of tinned sardines and a couple of teaspoons of smoky mezcal (see out tasters for just the right amount)
white maiz, water, iodised salt, antioxidant: sodium metabisulphate 0.01%
160 calories, 4.1g protein, 0.9g fat of which are saturated 0.1g,33.9g of carbohydrate, 11.6g of fibre, 127mg of sodium