🇲🇽 Mexican

Zucchini Pozole

Name: Zucchini Pozole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tbsp Dried Oregano; 2, thickly sliced Carrot; 1/2, shredded Cabbage; 1 tsp Ground Cumin; 750 ml Stock or Broth; 3 Zucchini; 2 cans Hominy

🇲🇽 Mexican

A slow-simmered mexican pot of zucchini, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Vegetable Oil2 tbsp
Potato3 medium, cubed
Dried Oregano1 tbsp
Carrot2, thickly sliced
Cabbage1/2, shredded
Ground Cumin1 tsp
Stock or Broth750 ml
Zucchini3
Hominy2 cans

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Vegetable Oil in a heavy casserole and brown the zucchini well on all sides — real colour means real flavour.
2
Lift the zucchini out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the zucchini, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

Cook it with your pantry → Share this page: /dish/1751

Video: HOW TO MAKE CALABAZAS A LA MEXICANA | STEWED ZUCCHINI | · on YouTube