UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
Pozole Rojo is a celebratory, brothy, stew of simmered maize and meat which is made red by the addition of dried red chilli puree. It is rich, comforting and spicy. Traditionally pork is used but to make a vegan dish, substitute your meat for pinto beans – you won’t be disappointed.
Served in big bowls with fresh garnishes on the side for customising your bowl and crunchy Tostaditas slathered with sour cream and sprinkled with a little grated fresh cheese.
Serves: 4 people
Cooking time: 2-5 hours, depending if using a pressure cooker
Prep time: overnight soaking and about 1 hour
Maize for Pozole 250g
Chile Ancho 70g
Chile Guajillo 50g
Mexican Oregano 20g
Diced Chile Arbol 25g
Tostaditas – Cool Chile 200g
note: tostaditas will have approx 1.5 months shelf life
1kg pork shoulder with bone or 250g of pinto beans soaked over night
1 large white onion finely chopped (split use)
1 whole bulb of garlic
1 bay leaf
Salt to taste
1 lime, quartered
4-8 radishes thinly sliced, soaked in cold water to keep crisp
1/3 Hispi or Chinese cabbage, thinly sliced
Small pot sour cream (optional)
½ a small block of crumbly fresh cheese like Wensleydale or feta (optional)
4 large soup bowls like ramen bowls
A pressure cooker is ideal for this recipe or a stock pot will do!
Packed in a factory that handles nuts, peanuts and sesame.
Sturdy little, glasses for mezcal. They were originally used in Catholic churches to hold a prayer candles, hence the cross at the base of the glass. However their wide mouth makes a great mezcal glass, allowing alcohol vapours to dissipate so your can enjoy all the nuances of your mezcal.Sold in a set of two. 59mm high x 56mm diameter at the top. Holds a 50ml shot nicely. Stackable. Dishwasher safe.