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Pozole Salad Tostada

by Bricia Lopez of Guelaguetza
Recipe uses Original Red Sauce
Original Red Sauce
6 Servings
imagePrep Time:
20 minutes
imageCook Time:
30 minutes
Pozole Salad Tostada
Pozole Salad Tostada


Baked Hominy
1 1/2 cup canned Mexican hominy, drained
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon ground oregano
Guajillo Peppers and Oil
1/4 cup olive oil
2 dried guajillo peppers, sliced in 1/4-inch rings
Tostada Dressing
1 cup Mexican crema
2 teaspoon ground oregano
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon ground cayenne pepper
3 cups shredded cabbage
3 radishes, finely chopped
2 tablespoons red onion, finely chopped
1/2 lime, juiced
2 rotisserie chicken breasts, shredded
6 tostadas


Baked Hominy

Preheat oven to 300°F.

Place the hominy on a parchment lined baking sheet so they are evenly spaced out. Sprinkle sea salt, pepper and ground oregano. Bake for 15-20 minutes until hominy is dried and crunchy. Set aside.

Guajillo Peppers and Oil

In a cool pan, add the olive oil and guajillo peppers, and simmer over low heat for 7 minutes. Remove peppers from oil, cool and reserve both the oil and pepper rings separately.

Tostada Dressing

In a bowl, whisk in the crema, oregano, garlic salt, chili powder, black pepper, TABASCO® Sauce, and cayenne pepper. Whisking constantly, slowly drizzle in the reserved guajillo oil, 1 teaspoon at a time, until dressing is thickened and emulsified.


In a large bowl, combine cabbage, radishes, onion, lime juice, TABASCO® Sauce, and baked hominy. Mix well and let marinate for a few minutes.

Serving Suggestion

To assemble, spread each tostada with dressing, then layer it with shredded chicken, and top with salad. Garnish with guajillo pepper rings.

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You will need:

Original Red Sauce

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