Sweet Potato Pozole With Cumin Polenta

  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.
  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.
  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.
  4. To serve, ladle soup into soup bowl, spoon polenta on top and garnish with lime, avocado and cilantro, if desired.

corn oil, onion, garlic, sweet potato, chorizo cooked, ground cumin, paprika, sobrecitos, water, yellow hominy, tomatoes, chilies, water, sobrecitos chicken, ground cumin, yellow corn meal, avocado

Taken from www.yummly.com/recipe/Sweet-Potato-Pozole-with-Cumin-Polenta-1278159 (may not work)

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