Pozole is a traditional Mexican stew. It’s been a part of the cuisine in Mexico since the pre-Columbian era.
Black bean pozole with corn, radish and coriander yoghurt
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Garlic
Couple
3 clovesFamily
5 clovesPozole base
Couple
1 pottleFamily
1 pottleTinned tomatoes
Couple
1 tinFamily
2 tinsCarrot
Couple
1Family
2Black beans
Couple
1 canFamily
2 cansCorn
Couple
1 bagFamily
1 bagLime
Couple
1Family
2Radish
Couple
1 packFamily
1 packCoriander yoghurt
Couple
1 pottleFamily
1 pottleInstructions
1
Peel and dice the onion.
Peel and mince the garlic.
Peel and dice the carrot into 2 cm cubes.
Dice the radish finely.
2
Heat a large pot. Add a good splash of oil. Add the onion and cook for 2 minutes before adding the garlic, a pinch of salt and a couple of pinches of sugar. Cook for another 30 seconds.
3
Add the pozole paste and cook for 2 minutes, stirring regularly.
You have to really cook it to release the flavours from the spices and chipotle.
4
Add the tinned tomatoes and the same amount of water as tins. Add the carrot and corn to the pot.
Open, strain the beans and add to the pot.
Simmer until the carrot is cooked (about 10 minutes).
5
Serve pozole, topped with coriander yoghurt and diced radish. Finish by squeezing over the fresh lime.
