🇲🇽 Mexican

Corn Pozole

Name: Corn 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; 400 g kernels Corn; 2 cans Hominy

🇲🇽 Mexican

Hearty and humble: corn braised with vegetables until the broth turns silky and every spoonful comforts. 50 minutes of mostly hands-off cooking.

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
Corn400 g kernels
Hominy2 cans

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Vegetable Oil in a heavy casserole and brown the corn well on all sides — real colour means real flavour.
2
Lift the corn out, soften the onion and garlic in the same pot, then add the ground cumin.
3
Return the corn, 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

For deeper flavour, toast the ground cumin in the oil before adding anything wet.

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Watch how it's made

Video: Rick Bayless: What is Pozole Corn and Calcium Hydroxide? · on YouTube