Roasted Mixed Pepper Soup
Roasted peppers give this soup a sweetened depth of flavour, great for a starter or lunch as we step into Autumn!
Mexican Pozole Rojo Soup
Food
Main Courses
Quick Meals
Starters
This hearty soup delivers bold flavour and great texture. Something different for a lunch special.
10 Servings
Ingredients
• 1.2kg pork shoulder, boned
• 30ml vegetable oil
• 200ml boiling water
• 40g dried guajillo chiles, seeds removed
• 60g dried ancho chiles, seeds removed
• 30g dried chipotle chilies, seeds removed
• 200g MAGGI Rich & Rustic Tomato Sauce
• 10g ground cumin
• 2g dried oregano
• 2g dried thyme
• 30g MAGGI Chicken Bouillon
• 500g cooked white corn
• 100g white cabbage, shredded
• 50g coriander, chopped
• 150g onions, diced
• 50g radishes, sliced
• 200g avocado, diced
• 2 limes, cut into wedges
Method
- Cut the pork into chunks then heat the oil in a saucepan then brown the meat all over then remove and set aside.
- Pour the 200ml boiling water over the dried chillies and allow to soften for 10 mins then pour into a blender along with the MAGGI Rich & Rustic Tomato Sauce, cumin, oregano and thyme then blitz until smooth.
- Add the chilli sauce to the pan then pour in 2ltr water and MAGGI Chicken Bouillon, return the pork to the pan, then cover and cook for 3 hours or until tender.
- Remove any excess fat from the sauce then shred the pork and add the white corn then simmer for 10 mins.
- Ladle the pork with some broth into serving bowls then garnish with a selection of toppings and lime wedges.
