Tajin Guajillo Chilli 20 x 75g Case
Dried Guajillo Chilli has a reddish brown colour.
It is used in all kinds of pork, chicken, beef or other meat stews, it is part of moles, marinades, hot sauces, etc. It is almost always used mixed with other peppers. Always soak before using.
Storage:
Store in a cool, dry place, away from sunlight.
Guajillo Dried Peppers
Allergens: Contains no allergens
| Nutritional information (per 100g) | |
| Energy: | 1410kj/ 370kcal |
| Total Fat: | 8g |
| Of Which Saturates: | 0g |
| Total Carbohydrate: | 55g |
| Of Which Sugars: | 0g |
| Fibre: | 10g |
| Protein: | 10g |
| Salt: | 0g |
Pozole Rojo: A Hearty Exploration of Mexico's Beloved Stew
Ingredients: What Goes Into a Classic Pozole Rojo
- Pork shoulder
- Hominy (nixtamalized maize kernels)
- Ancho and Guajillo chilies
- Garlic, Onion
- Spices like cumin and oregano
Step-by-Step Guide: Crafting Your Pozole Rojo
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Preparing the Pork
Start by simmering the pork until it's tender and succulent. This is the foundation of your pozole and key to its rich flavour.
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The Chili Paste
Blend the soaked chilies with garlic and spices to make a paste. This is what gives pozole rojo its distinctive flavour and colour.
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Bringing it All Together
Combine the pork, hominy, and chili paste, then simmer until the flavours meld into a harmonious, spicy stew.
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