Pozole Mexican Soup

http://newstartclub.com/recipe/123

Pozole Mexican Soup

Ingredients

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Instructions

Nayeli, a student from Mexico, developed this very authentic-tasting recipe for us.

  1. In a large soup pan, cook the carrots, celery, onion, and potato in 6 cups of water until soft.
  2. Meanwhile wash the chiles and remove stems. In a separate pan, cook the chiles in 1 1/2 cups of water until the water starts boiling. Remove from heat. When soft and cool, cut chiles in half and remove seeds. Set chiles aside, reserving the liquid.
  3. Strain the vegetables from the broth and with the chile water, process vegetables in a blender with the softened chiles and garlic, until smooth and creamy; return to broth in soup pan.
  4. Add to the soup pan the hominy, soy curls, and bay leaves. Stir all the ingredients and simmer 10-15 minutes.
  5. Add the oregano, salt and Chik’nish at the end with mushrooms. Continue cooking 2 minutes.
  6. At serving time you may add the toppings for the soup listed below plus lemon juice to taste.

Makes 12 cups

NOTE: If using fresh oregano, use 1 1/2 tbsp and chop the leaves slightly.
Toppings suggestions: shredded cabbage, chopped red radish, cilantro leaves, chopped green onions, lemon juice.

Comments ( 1 ) Leave a Comment
  1. 1 Kieran Aug 10, 2019, 7:17 AM PDT

    It looks incredibly delicious. When I was in Canada, I once became interested in cooking and tried to eat right. And I was so keen on it that I had to look for someone to write my essay. And I was incredibly happy because the work was done qualitatively and I could post on my weblink delicious recipes with my notes. Now I know what I must cook in the near future.

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