Vegetarian Pozole


ingredients

  • 2 poblano peppers
  • 4 green tomatoes
  • 2 Serrano peppers
  • 1 medium onion
  • 4 medium-sized garlic
  • 1 medium sweet potatoes
  • 1 medium pope
  • 1 tablespoon flour
  • 1½ teaspoon oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8-10 grams precooked corn pozole
  • 6 cups broth of vegetables
  • 2 tablespoons of ACADO™ Oil

Directions

  1. 1 - On the stove, roast the skin Until the Poblano Chiles turns completely black.
  2. 2 - Place inside a plastic bag and leave for about 5 minutes. Wash under the stream of cold water.
  3. 3 - Cut to pepper in small cubes. Cut the other Chile Poblano in big pieces.
  4. 4 - On a pan, roast greens tomatoes until they are completely burned. Let it cool.
  5. 5 - In the glass of a blender place the Chile Poblano cut into large pieces, tomatoes, green peppers Serrano and the ½ cup of water.
  6. 6 - Alicuya up to get a sauce. Reserve. .
  7. 7 - Chop the onion thinly it and the garlic. Peel and chop it in cubes, about a centimeter approximately, the sweet potatoes and the Pope.
  8. 8 - Rinse Corn Pozolero.
  9. 9 - In a large pot, heat 2 tablespoons of ACADO™ Oil.
  10. 10 - Fry the onion and garlic until this translucent. Add the sweet potatoes and the Pope, fry for 5 minutes constantly moving. Add the green sauce, flour, oregano, cumin, salt and pepper. Mix very well. Add the corn and the broth. Let it simmer for 50-60 minutes or until the vegetables are soft and corn. .