Mexican Pozole
Servings 6
Ingredients
- 500 gm lamb mince thawed
- 2-3 tbsp olive oil
- 4-6 cloves of garlic
- 1 onion minced
- 1 1/2 tsp cumin powder
- 1 tsp red chilli powder
- 2-4 stock cubes
- 400 gm tin chopped tomatoes
- 400 gm tin chickpeas drained
- 400 gm tin sweet corn drained
- 1 tsp dried oregano
- Salt and pepper to taste
- FOR TOPPING: refer notes for more options
- Grated parmesan cheese
- Radishes sliced
- Coriander leaves minced
Instructions
- Heat the oil in a pan. Fry the garlic slightly. Add the onion, cumin and red chili powder and cook for a couple of minutes.
- Add the mince meat, break it as you saute. Let it fry on low flame till almost done. Keep breaking in between to avoid lumps.
- Add the canned tomato in, and top with two can of water. Add the stock cubes. Allow the soup to simmer till slightly thickened.
- Add the drained chickpeas and corn and cook for further five minutes. Add the oregano and adjust seasonsings.
- Switch off and serve hot with the toppings sprinkled as per liking.
Notes
Toppings that can be used include sliced cabbage, lime wedges, parsley, tortilla chips, Mexican blend cheese, etc.
Add more water depending on how much liquid you would need.
You can replace the meat mince with meat pieces or chicken pieces. Just make sure to cook them properly and shred them before adding into soup.
Add more water depending on how much liquid you would need.
You can replace the meat mince with meat pieces or chicken pieces. Just make sure to cook them properly and shred them before adding into soup.