<span>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</span><span> bread or just warm flour tortillas."</span><span><em> </em></span> <strong><span>Loca pozole verde</span></strong> <span><em>Serves four </em></span> <strong><span>Ingredients and method for the guajillo purée</span></strong> <span>50g guajillo chillies</span> <span>50g garlic paste</span> <span>3tbsp olive oil</span> <span>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. </span> <strong><span>Ingredients and method for the pozole verde</span></strong> <span>55g w</span><span>hite onion</span> <span>1 tbsp garlic purée</span> <span>3 litres chicken stock</span> <span>4 bay leaves </span> <span>1kg beef topside<br/> 250ml guajillo purée<br/> 250g hominy (white corn)</span> <span>Chopped coriander, radish and</span> <span>avocado, all to taste </span> <span>Salt and pepper t</span><span>o taste</span> <span>Sauté onion and garlic until soft. Add chicken stock, bayleaf and beef, and cook until tender.</span> <span>Remove beef and pull apart. Add guajillo paste and hominy, then bring to boil, adding the beef. Serve with fresh coriander, avocado and radish.</span> _______________________<br/> <strong>Read more:</strong> _______________________
