Mexican Traditional Soup “Pozole”
by Editorial Staff
The classic salting is made with pork or chicken. Today, I decided to make salted meat without meat, as a lean option, vegetarian and dietary.
Cook: 40 mins
Servings: 4
Ingredients
- 1 small butternut pumpkin
- 450 ml tomato puree
- 800 g ready-made shelled corn (can be substituted for chickpeas)
- 1 teaspoon dry oregano
- 1 teaspoon of ground chilli pepper
- 1 teaspoon of ground cumin
- 1 chilli poblano
- 2 cloves of garlic
- 1 avocado
- 2 tablespoons olive oil for frying
- 1250 ml of water
- freshly ground black salt and pepper to taste
Directions
- Cut the pumpkin into two halves. Use a tablespoon to remove all seeds from the heart. Cut the peel with a knife or peeler. Cut the peeled pumpkin into small cubes 1.5-2 cm in size. Peel the poblano from seeds and chop finely. Chop the garlic finely.
- Heat oil in a heavy-bottomed saucepan over medium heat and add chilli seasoning to the oil. Mix well.
- Add pumpkin, poblano pepper, oregano, ground cumin, garlic, ½ teaspoon salt to a saucepan. Simmer for 5-6 minutes, stirring occasionally, until the pepper begins to soften.
- Then add water, tomato puree, ½ teaspoon salt to the saucepan, cover the pan with a lid, and bring to a boil over medium heat. As soon as the soup boils, reduce heat to low and remove the lid, continue cooking until the pumpkin is soft, about 15 minutes, add corn (hominy) in the last 2 minutes.
- Season with salt and pepper, pour into small bowls, add diced avocado, sprinkle with herbs on top, and serve with baguette, corn chips, warm tortilla, or similar.)
Enjoy your meal.
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