Juan Flores, executive chef at Loca, explains why these chillies are the perfect base for Loca pozole verde, a classic that will feature on the eatery’s festive menu throughout December
My key ingredient: Guajillo chillies
Juan Flores, executive chef at Loca, explains why these chillies are the perfect base for Loca pozole verde, a classic that will feature on the eatery’s festive menu throughout December. “A good basic guajillo purée is a useful thing to have on hand and easy to make. It’s one of the simplest ways to add a little flavour to your soup. This dish really reminds me of the festive season in Guerrero, Mexico. It’s a real homemade classic that would sit on the stove for hours. You can enjoy with bolillo bread or just warm flour tortillas.”
Loca pozole verde
Ingredients and method for the guajillo purée
50g guajillo chillies
50g garlic paste
3tbsp olive oil
Blend the garlic paste and olive oil. Remove seeds from the chillies and chop in a food processor. Place the chillies in a bowl and cover with olive oil and garlic mixture. Place in a saucepan over medium-high heat, cover and simmer for three minutes. Leave to cool.
Ingredients and method for the pozole verde
55g white onion
1 tbsp garlic purée
3 litres chicken stock
4 bay leaves
1kg beef topside
250ml guajillo purée
250g hominy (white corn)
Chopped coriander, radish and
avocado, all to taste
Salt and pepper to taste
Sauté onion and garlic until soft. Add chicken stock, bayleaf and beef, and cook until tender.
Remove beef and pull apart. Add guajillo paste and hominy, then bring to boil, adding the beef. Serve with fresh coriander, avocado and radish.