Green Chilli Pozole with Lotus Seeds

Green Chilli Pozole with Lotus Seeds

Green Chilli Pozole with Lotus Seeds

Prep Time
20 Minutes
Cook Time
1 Hour 50 Minutes
Ingredients
17
Soup loves seeds too! Especially the lotus seed – a staple in Asian cuisine, mostly sold in its dry, shelled form. Swap traditional Mexican hominy with lotus seeds in this recipe– they’ll soften up while cooking, similar to a bean. Baby bok choy and shiitake mushrooms add to the Eastern vibe.
Ingredients
  • 1 tablespoon Hot Chilli Powder

  • 1 teaspoon Ground Cumin

  • 1 teaspoon Oregano

  • 1/2 teaspoon sea salt

  • 450 grams boneless pork shoulder OR pork butt cut into 1/2-inch cubes

  • 4 tablespoons vegetable oil, divided

  • 3 stalks celery, cut into 1-inch pieces

  • 1 medium onion, cut into 1-inch pieces

  • 2 small Jalapeno chillies seeded and cut into 1 inch pieces

  • 100 grams (4 ounces) shiitake mushrooms, sliced

  • 3 tablespoons garlic clove, crushed into paste

  • 2 tablespoons ginger, crushed into paste

  • 2 litres chicken stock

  • 175 grams (6 ounces) dried lotus seeds

  • 250 grams (9 ounces) shredded baby bok choy

  • handful chopped fresh coriander

  • 1 lime, cut into wedges

Key Products
Hot Chilli Powder

Product Information

£ 2.17/unit,85g
Ground Cumin

Product Information

£ 1.61,28g
Oregano

Product Information

£ 1.69/unit,7g

Instructions

  • 1 Mix chilli powder, cumin, oregano and sea salt in large bowl. Add pork, toss to coat evenly with spice mixture.
  • 2 Heat 2 tbs of the oil in large heavy bottom saucepan over a medium heat. Add celery, onion and poblanos. Cook 4 to 5 minutes, or until vegetables begin to soften. Add shiitake mushrooms, 2 tbs of the garlic and 1 tbs of the ginger. Cook 3 to 4 minutes, or until mushrooms are softened. Remove vegetables from pot.
  • 3 Heat 2 tbs of the oil in large heavy bottom saucepan over a medium heat. Add celery, onion and poblanos. Cook 4 to 5 minutes, or until vegetables begin to soften. Add shiitake mushrooms, 2 tbs of the garlic and 1 tbs of the ginger. Cook 3 to 4 minutes, or until mushrooms are softened. Remove vegetables from pot.
  • 4 Bring to a boil. Reduce heat and simmer for 1 hour or until pork and lotus seeds are tender.
  • 5 Heat remaining 1 tbs of oil in large skillet. Add bok choy and remining 1 tbs each of the garlic and ginger. Stir-fry until tender-crisp. Divide bok choy evenly among serving bowls. Ladle Pozole into bowls and garnish with fresh cilantro and lime wedges to serve.
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