Chorizo Pozole Soup With Lime Pickled Red Onions

• Meat

  • 1 cup Mexican chorizo

• Produce

  • 2 Chayote squashes
  • 1 cup Chile california puree
  • 1 handful Cilantro + more
  • 7 Garlic clove
  • 4 Key limes or 2 regular limes, Juice of
  • 1 Lime, Juice of
  • 1 pinch Oregano
  • 1/2 tbsp Oregano
  • 1 Poblano pepper, large
  • 1 Red onion, large thin
  • 2 Roma tomatoes
  • 1 Serrano pepper
  • 1 White onion, medium

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 10 Chile california peppers
  • 1 Pinch Red pepper flakes
  • 2 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Canola oil

• Nuts & Seeds

  • 1/2 tbsp Cumin

• Liquids

  • 1 Water

• Other

  • 4 cups Pozole (hominy

Found on hispanickitchen.com

Description

Directions

• Heat 2 tablespoons of canola oil in a large pot, to medium heat. Add the onions and cook for 5 minutes, add the chorizo and cook for another 5 to 6 minutes. Add the garlic, poblano, serrano, chayotes, tomatoes and season with 1 teaspoon salt and ½ teaspoon pepper.
• When it comes to a boil, add all of the remaining ingredients, stir well to combine and when it comes to a boil, taste for salt. Cover, lower heat and cook for a good 30 minutes.
• Garnish with chopped cilantro, lime wedges, lime pickled red onions, fried tortilla strips, avocado slices, warm corn tortillas… spicy shrimp on top makes a complete meal!
• If you want to add chicken without all that cook time, pick up a roasted (cooked) chicken from your local market. Remove and shred the meat, add to posole and let simmer for 20 minutes.
• In a glass bowl, combine the red onions, lime juice and about 2½ teaspoons of salt, stir well to combine. Cover with plastic wrap and set aside for 30 minutes, stirring and tasting for salt after the first 15 minutes. Great for tacos, salad topper, even nachos!! You could add 1 tablespoon of olive oil and a pinch of freshly cracked pepper… Note: If you are not crazy about pickled onions, use that same recipe for pickling, using red cabbage instead. I love shredded cabbage and crushed chile piquin for garnish on pozole!
• Combine the dried chiles and garlic in a pot, fill with just enough water to cover. Bring to a boil, reduce heat and cook for 20 minutes, stirring now and then. Drain the peppers and garlic, transfer to the blender, add the cumin, oregano, 2 teaspoons salt and about ¾ cup of water. Blend on high until smooth, about 30 seconds. You can use the puree as-is, or you can strain it through a wire mesh strainer for a smoother finish. This puree can be used for all kinds of dishes, great for making enchilada sauce!