Pozoles are a family of delicate broths. They are made with hominy, a variety of maize with large white kernels, that normally swims in a clear meat broth laced with shredded meat and topped with wisps of white cabbage, radish, fresh lime wedges and hot sauce. Green pozoles are seasoned with tomatillos and fresh green herbs, while the richer red ones use guajillo chillies, a mild, deep red variety that’s easy to find in specialist shops and online. For January, though, I have created a pozole that features no meat at all, using garlic, dried mushrooms, herbs and those guajillos to boost the flavour.
