SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Pozole
From 'Tu Casa Mi Casa' by Enrique Olvera
The perfect recipe for a large get together, as this recipe is easy to adjust to suit your number of guests.Ingredients
- 1 bone in pork shoulder (1.8-2.25kg)
- 2 large white onions, halved
- 12 garlic cloves, peeled
- 8 bay leaves
- 5 sprigs fresh thyme
- 4 tbsp salt, plus more to taste
- 900g nixtamalized white or yellow corn
- 10 guajillo chillies, seeded
- 8 ancho chillies, seeded
- 3 arbol chillies, seeded
- 15 black peppercorns
- 1 tbsp cumin seeds
- 4 tbsp dried Mexican oregano
- 4 tbsp vegetable oil
- To Serve:
- 8 radishes, thinly sliced
- ½ head round lettuce or green cabbage, thinly sliced
- 20 (or more) tostadas
- Arbol chilli powder
- Guajillo chilli powder
- Dried Mexican oregano
- Lime Wedges
- In a large pot, combine the pork, half the onion, half the garlic, bay leaves, thyme, and salt. Add water to cover by at least 4 inches. Bring to boil and cook for 3 minutes.
- Reduce to simmer and cook uncovered for about 2 hours, until the meat falls off the bone. Shred the meat and set aside. Discard the aromatics.
- In a medium pot, combine the corn with water to cover by 2 inches and boil until it blooms like popcorn, about 1 hour.
- Heat a frying pan over a high heat. Add the chillies and toast until aromatic, about 20 seconds per side. Transfer to a small bowl and cover with hot tap water to soak.
- Add the peppercorns, cumin seeds, and oregano to the pan and toast for 1-2 minutes, until fragrant.
- Place the remaining onion and garlic cloves on the pan and cook until charred.
- Transfer the charred chillies, onion, and garlic to a blender and process to a puree.
- In a large pot, heat the oil over a high heat and strain in the sauce. Stir until it turns orange, about 5 minutes.
- Add the pork broth, the corn, and its cooking liquid, and bring to a boil. Return the meat to the pot and cook for 2 minutes.
- To serve, place the pot of pozole and all the garnishes in separate bowls on the table. Let each person add their own garnishes.
Monday to Thursday 9am to 5pm
