Main Meals

Tomato pozole

5 minutes
30 minutes
Wine/Spirit Pairing
Neil Ellis Groenekloof Shiraz

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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