POZOLE- By Master Chef Antonio Cruz

El Cielo Recipe: Embrace the essence of traditional Mexican cuisine with this flavorful Pozole Soup, crafted by renowned Master Chef Antonio Cruz in collaboration with El Cielo ingredients. 

Embrace the warmth of winter with a hearty bowl of Mexican Pozole Soup, where tender hominy corn, savoury broth, and rich spices meld into a comforting symphony of flavours. Let each spoonful take you on a journey to Mexico, perfect for warming up at home and bringing joy to your taste buds!

Authentic Mexican Pozole Soup with a Master Chef Touch!

Serves: 2

Cooking time: 1.5 hours

INGREDIENTS

El Cielo Pozole Cooking Ingredients 

• 1 can x  Maiz Blanco White Hominy Corn 800gr
• 2 pz x El Cielo - Ancho Chile Dried 
• 2 pz x El Cielo - Guajillo Chile Dried 
• 2 pz x El Cielo - Arbol Chile Dried
• 2 pz x El Cielo - Habanero Chile Dried (optional)
• 1 tbsp El Cielo - Mexican Oregano Dried

Fresh Ingredients 

• 500gr Pork butt or shoulder chopped into small cubes
• 6 cloves of garlic
• 1/2 Big brown onion quartered
• Bunch of coriander

Pantry Ingredients 

• 1.5 tbsp tomato paste
• 1 tbsp white vinegar or apple cider vinegar
• 3 Bayleaves
• 750ml Veggie stock
• Black Peppercorns
• Salt and pepper to taste

Toppings

• Thinly sliced cabbage
• Finely chopped white onion
• Thinly sliced radishes
• Fresh coriander
• Avocado
• Lime wedges

COOKING INSTRUCTIONS

1. De-seed your chiles and soak them in boiling water for 15 minutes
2. Saute the onion, garlic with a little salt till they get nice and brown.
3. Blend your re-hydrated chiles with the onion and the garlic with the help of some of the soaking water till you get a paste, and reserve for later.
4. On a very high heat sear your pieces of pork till they are nice and brown, then add the tomato paste and cook for 2-3 minutes.
5. Make your bouquet of flavor by wrapping the coriancer, bay leaves and peppercorns into a cheese cloth and some butchers twine. (this is for easy removal)
6. Add your chilli paste, oregano, vinegar, your aromat bouquet and top up with veggie stock.
7. Bring to a simmer and lower to a very low heat.
8. Cook covered for 1 hour.
9. Drain the hominy corn and add to the pot with the pork and cook for 30 minutes more.
10. Check for seasoning.

Plate a good amount of the pork , corn and the delicious broth and add all your toppings! You can even fry some corn tortillas with your Pozole!

Enjoy!

#winterwarmers #soup #pork #chiles

Step by step cooking video  

Also in Recipes