Tomato pozole

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
2 T butter
2 onions, roughly chopped
5 cloves garlic, crushed
2 t ground cumin
2 red peppers, roughly chopped
200 g Woolworths Padron peppers
4 Woolworths Roma tomatoes
1 x 400 g can chopped tomatoes
3 cups vegetable stock
sea salt and freshly ground black pepper, to taste
1 x 250 g bag Woolworths salsa nacho chips
lime juice, to taste

Method

1. Preheat the oven to 180°C. Heat the olive oil and the butter in a large pan over a medium to high heat. Add the onions, garlic, cumin, red peppers and Padron peppers, then cook for 10 minutes.

2. Transfer to an ovenproof dish, then add the tomatoes, vegetable stock and seasoning. Roast for 20 minutes, then grill for 5 minutes. Add the nachos and grill for a further 5 minutes. Add lime juice to taste.

Find more Mexican recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Chip charcuterie tower

Air-fryer gochujang chicken thighs

Lamb belly kebabs

Green giardiniera

Chargrilled Padrón peppers

Snoek with atchar

Tomato pozole

Tomato pozole

Ingredients

Method