“Posole” Thick Corn Stew

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

1. Heat vegetable oil in a large cauldron or a heavy-bottomed saucepan over medium heat.
2. 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.
3. Season with salt to taste and pour into bowls. Top with avocado and salsa, sprinkle with oregano. Serve with chips.