Blue Corn Pozole: A hearty Central American favorite
I found this recipe on the label of a package of blue corn.
Recipe: Blue Corn Pozole
Summary: Hearty soup for cold evenings.
- 12 oz blue ozole corn
- 6-8 Chili Pods
- 2 lbs. cubed beef
- 3 cloves minced garlic
- 1/2 oregano
- 1 tsp salt
- Soak corn in non-reactive container overnight
- Boil corn for 2 hours
- Add meat, chile pods, salt, oregano, garlic
- Cover and simmer for 1 hour, stirring occasionally, done when meat and pozole are tender
If you make this Vegan with tofu, cut the tofu into small pieces because they swell. Also, you may find that the tofu tastes better when marinated ahead of time. Add a little bit of olive oil to make up for the lack of fat in the Vegan recipe.
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (Southwestern)