Mexicanvegetarianvia groq
Pozole with Mexican Corn
A hearty Mexican soup made with hominy and topped with corn, cilantro, and a squeeze of lime juice.
⏱110 min🍽4 servings📊medium
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Ingredients
- ●1 cup dried Hominy
- ●2 cups frozen Yellow Cornthawed
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 medium Citrusy Tomatochopped
- ●1 packet Mexican Pozole Seasoning
- ●4 cups Water
- ●2 tablespoons Lime Juice
- ●1/4 cup Cilantrochopped
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Instructions
- 1
Rinse the hominy and soak it in water for at least 4 hours.
- 2
Drain and rinse the hominy, then place it in a large pot with the water, onion, garlic, and Mexican Pozole Seasoning.
- 3
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
- 4
Add the frozen corn to the pot and continue to simmer for another 30 minutes.
- 5
Stir in the chopped tomato and cook for an additional 10 minutes.
- 6
Season the pozole with salt to taste.
- 7
Serve the pozole hot, garnished with chopped cilantro and a squeeze of lime juice.