Sweet Potato Pozole with Cumin Polenta Recipe
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Yield:
Serves 8 to 10
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Total Time:
1 hr 30 mins
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Prep Time:
30 mins
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Cook Time:
1 hr
Ingredients
- Soup
- 1 tablespoon Mazola® Corn Oil
- 1 cup diced onion
- 2 teaspoons minced garlic
- 3 cups (1 large) red-skinned sweet potato OR yam, peeled and diced
- 1/4 cup cooked, drained Mexican chorizo
- 1/2 teaspoon ground cumin seed
- 1/2 teaspoon smoked paprika
- 4 teaspoons chicken flavor bouillon Powder
- 6 cups water
- 1 can (28 ounces) white OR yellow hominy, drained
- 1 can (14-1/2 ounces) diced tomatoes
- 1 to 2 tablespoons canned chipotle chilies in adobo sauce
- Polenta
- 2 cups warm water
- 2 teaspoons chicken flavor bouillon powder
- 1/2 teaspoon ground cumin seed
- 1/2 cup yellow corn meal
- Optional garnishes: Lime wedges, fresh avocado slices
Instructions
- Step 1) Heat oil in a large saucepan over medium-high heat. Add onions and cook for 2 to 3 minutes or until beginning to soften. Stir in garlic, sweet potatoes, chorizo, spices and bouillon; continue cooking for 1 minute. Pour in water and hominy; stir well.
- Step 2) Combine canned roasted tomatoes and chipotle chiles in the bowl of a blender. Pulse until chopped to a pulpy consistency; add to soup. Reduce heat to low and simmer for 45 minutes.
- Step 3) For the polenta, combine warm water, bouillon powder and cumin in a 4-quart saucepan over medium-high heat stirring well. Bring to a boil and gradually whisk in cornmeal. Reduce heat to medium and continue to cook and stir until thickened; 5 to 8 minutes. Remove from heat, cover and set aside until ready to serve.
- To serve, ladle soup into soup bowl, spoon polenta on top and garnish with lime, avocado and cilantro, if desired.