“Posole” Thick Corn Stew
by Editorial Staff
The traditional Mexican salted soup is made based on hominin, leached by a special method of corn, which is widely used in Mexican cuisine.
Cook: 40 mins
Servings: 4
Ingredients
- 2 cans 420 gr. canned hominy corn, drain liquid, rinse corn
- 2 tbsp vegetable oil
- 1 tbsp chilli powder
- 1 small butternut squash, peeled and seeded and cut into 2 cm cubes, (about 4 tablespoons)
- 1 poblano pepper, seeded and chopped
- 1 teaspoon dried oregano and about for sprinkling
- 1 teaspoon ground cumin
- 2 cloves of garlic, finely chopped
- 1 can 420 gr. tomato puree without salt
- 1 avocado, diced
- Fresh salsa pico de gayo, for serving
- Tortilla chips, for serving
Directions
- Heat vegetable oil in a large cauldron or a heavy-bottomed saucepan over medium heat.
- Add pumpkin, poblano, oregano, cumin, garlic and 0.5 teaspoon. salt and sauté, stirring frequently, until the pepper is softer, about 5 minutes. Add 5 tablespoon. water, tomato puree and 0.5 teaspoon. salt, cover and bring to a boil. Remove the lid and cook until the squash is tender, about 15 minutes, adding the corn 2 minutes until tender.
- Season with salt to taste and pour into bowls. Top with avocado and salsa, sprinkle with oregano. Serve with chips.
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