Red Soup-Ragout “Pozole”
by Editorial Staff
Rich stew soup is extremely popular in Spain and Latin America, it can be both the first course and the second, while not requiring any side dishes for itself. It is most commonly made with pork, although there are a variety of recipes using chicken, fish and seafood. However, the main ingredient of the dish is corn.
Ingredients
- pork knuckle 1 pc.
- dry corn kernels 1 cup
- onion 1 pc.
- garlic 2-3 cloves
- dried oregano 1 teaspoon
- ground cumin 1 teaspoon
- dry chilli 2-3 pods
- salt, pepper, bay leaf
Directions
- Soak corn kernels in cold water overnight.
- The next day, change the water and boil over medium heat until tender.
- Boil the pork knuckle with garlic, bay leaf and pepper (peas).
- When the meat becomes easy to lag behind the bone, remove the bone, disassemble the meat into portioned pieces.
- Strain the broth, add boiled corn and meat to it.
- Cut the chilli pods lengthwise, remove seeds and stems.
- Pour boiling water over and let it brew until soft (about 30 minutes).
- Place the soaked pods, diced onion, garlic and salt in a blender.
- Grind until smooth.
- Add the resulting sauce to the broth with corn and meat, add oregano and caraway seeds, cook all together for 3-5 minutes, salt to taste.
- Usually, lemon, radish, avocado, green salad, etc. are sliced to serve the soup.
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