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Less mess pozole
Shahir Massoud shares the recipe for his spicy Mexican soup recipe you can whip up in one pot!
SERVES
4
Ingredients
- 3 tablespoons olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 cups shredded cooked chicken
- 4 cups chicken stock
- 1 cup creamed corn
- 2 tablespoons tomato paste
- 1/4 cup chipotle sauce
- 1/4 cabbage, shredded
- 2 avocados, sliced
- 6 radishes, thinly sliced
- 2 limes, cut into wedges
- 1/4 bunch cilantro, picked
Directions
- Heat the olive oil in your saucepot over medium-low, then add the onions and garlic. Sweat on medium-low for three to four minutes, then add the oregano, cumin, and paprika. Cook for another minute, then add the diced pork.
- Increase the heat to medium-high and cook together for another minute or two, then add the chicken stock and the creamed corn (a traditional pozole soup uses hominy, which you can sometimes find canned in the grocery store. Otherwise, this creamed corn substitution will work too). Bring up to a gentle boil, then add the tomato paste. Add a little bit of the chipotle sauce to taste (careful it's spicy!). Reduce down to a simmer and allow to cook low and slow for 30 to 45 minutes.
- When ready, spoon the soup evenly into bowls and garnish each with some of the shredded cabbage, avocado slices, radishes, picked cilantro, and fresh lime wedges. Enjoy!
