I am quite new to Mexican food, but researching for soup recipes I kept bumping into Pozole and since we enjoy the Mexican Lime and Chicken Soup so much, I decided to give it a try.
Maize is the American continent basic grain, corn is to American cuisine what wheat or rice are to Europe and Asia respectively. In fact, Mexico is the Origin Centre of this cereal, and there are endless varieties of it and a few some of them are widely used all across Latin America, many more than the classic yellow sweet corn we are familiar with.
The soup I am sharing today uses a white corn known as “Mote Blanco” (white mote) or “Maíz Pozolero” (Pozolero Corn). White corn is also used in many other American countries; in Ecuador its crushed boiled grains are a usual side dish and in Argentina is used in “Criolla” cuisine in several dishes, like the “locro”, a maize and meat rich stew typically cook for Argentina’s Independence day, among many other dishes I don’t know. I haven’t mastered Latin American Cuisine yet, mainly because I haven’t travel this continent extensively and also because my passion for Asian food have been taking a lot of my cooking time, hahaha. But I am enjoying my discoveries so far, let’s try this one?
Preparation time: 30 minutes
Cooking time: 15 minutes in the pressure cooker* or at least 1&1/2 hour for regular cooking + 10 minutes without pressure at the end.
For the “Salsa”
- 2 red dry chillies soaked in hot water at least 30 minutes
- 2 garlic cloves
- 1 spring onion, roughly chopped
- a pinch of oregano
- a pinch of cumin
- a dash of stock
For the soup
- 250 g lean pork meat, cubed
- 1/2 cup white maize/corn (or a tin of pre-cooked). I used a Brazilian split white maize I already had at home:
- 1 & 1/2 litre chicken or meat stock
For the Garnish
- Lettuce, finally cut
- 1 avocado, quartered
- Lemon wedges
- Fresh cilantro, chopped
- Traditionally, it is also served with: cabbage, radishes and onion salad, allow yourself to be creative at this stage!
Put the chillies to soak in hot water and set aside.
Put the white maize and meat to cook in the stock in a pressure cooker*, 15 minutes once full pressure is reached. Or at least 1 & 1/2 hour for regular cooking (the maize previously soaked in water overnight) until the maize is fully cooked.
Meanwhile, put the salsa ingredients (garlic, spring onion and chillies) in a food chopper with the spices and a dash of stock and chopped until a soft paste is formed.
Prepare the garnish ingredients and set aside. Once the meat and maize are cooked, open the pressure cooker*, add the salsa to the soup and season with salt if necessary. Simmer (without pressure) for an extra 10 minutes, serve with the garnish on one side and enjoy!
*Always follow your pressure cooker instructions and manage it with due care.
If you are a maize fan don’t miss the Argentine Humita and Cauliflower Soup.