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Black Bean, Hominy and Sweet Potato Pozole

Pozole is one of several soups served throughout Mexico that has hominy as a main ingredient. Hominy is a large white corn kernel that has a wonderful meaty texture. This version includes sweet potatoes and black beans and is wonderful served with a basket of warm cornbread.

Ingredients:

  • 1 tbsp. olive oil
  • 1 medium onion, peeled and cut into 1/4-inch dice
  • 2 cloves garlic, peeled and minced,
  • 2 tsp. dried oregano (preferably Mexican)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt (preferably Kosher)
  • 1/2 tsp. fresh ground black pepper
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch dice
  • 2 c chicken stock
  • 3/4 c Made in Napa Valley Yucatan Marinade and Dipping Sauce, 1 - 29 oz. can hominy, drained, 1 - 28 oz. can crushed tomatoes, 2 - 15 oz. cans black beans, drained.
  • Garnishes:
  • 1 c shredded Monterey jack cheese
  • 1/4 c fresh cilantro leaves, coarsely chopped
  • 1 lime, cut into 8 wedges
  • 4 radishes, sliced very thin

In a large deep-sided pot, heat the oil over medium-high heat, add the onions and sauté until softened, about 3 minutes.

Add the garlic, oregano, cinnamon, salt and pepper and cook one minute, stirring to prevent sticking.

Add the potatoes, stock, Yucatan Marinade and Dipping Saucepozole to a boil, reduce the heat to a simmer and cook uncovered for 15 minutes.

Add the black beans to the pot and cook uncovered for 10 minutes more.

To serve ladle the pozole into bowls and top with an assortment of garnishes.

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Used in this recipe:

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Yucatan Marinade and Dipping Sauce with Chiles & C

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