Sweet Potato Pozole With Cumin Polenta Recipe

Name: Sweet Potato Pozole With Cumin Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Mazola Corn Oil; 1 cup diced onion; 2 teaspoons minced garlic; 3 cups sweet potato 1 large red-skinned, OR yam, peeled and diced; 1/4 cup mexican chorizo cooked, drained; 1/2 teaspoon Spice Islands(R) Ground Cumin; 1/2 teaspoon Spice Islands(R) Smoked Paprika; 2 Mazola(R) SobrecitosTM Chicken Flavor Bouillon Packets OR Mazola(R) SobrecitosTM Tomato Bouillon Packets with Chicken Flavor OR 4 teaspoons Mazola(R) Chicken Flavor Bouillon Powder, jar OR Mazola…; 6 cups water; 28 ounces yellow hominy white OR, drained; 14 1/2 ounces diced tomatoes; 2 tablespoons chipotle chilies in adobo sauce canned; 2 cups warm water; 1 Mazola Sobrecitos Chicken Flavor Bouillon Packets OR 2 teaspoons Mazola(R) Chicken Flavor Bouillon Powder, jar; 1/2 teaspoon Spice Islands(R) Ground Cumin; 1/2 cup yellow corn meal; avocado

Servings: persons

1 tablespoon Mazola Corn Oil
1 cup diced onion
2 teaspoons minced garlic
3 cups sweet potato 1 large red-skinned, OR yam, peeled and diced
1/4 cup mexican chorizo cooked, drained
1/2 teaspoon Spice Islands(R) Ground Cumin
1/2 teaspoon Spice Islands(R) Smoked Paprika
2 Mazola(R) SobrecitosTM Chicken Flavor Bouillon Packets OR Mazola(R) SobrecitosTM Tomato Bouillon Packets with Chicken Flavor OR 4 teaspoons Mazola(R) Chicken Flavor Bouillon Powder, jar OR Mazola(R) SobrecitosTM Tomato Flavor Bouillon Packets
6 cups water
28 ounces yellow hominy white OR, drained
14 1/2 ounces diced tomatoes
2 tablespoons chipotle chilies in adobo sauce canned
2 cups warm water
1 Mazola Sobrecitos Chicken Flavor Bouillon Packets OR 2 teaspoons Mazola(R) Chicken Flavor Bouillon Powder, jar
1/2 teaspoon Spice Islands(R) Ground Cumin
1/2 cup yellow corn meal
avocado

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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon Mazola Corn Oil, 1 cup diced onion, 2 teaspoons minced garlic, 3 cups sweet potato 1 large red-skinned, OR yam, peeled and diced, and more.

Yes, Sweet Potato Pozole With Cumin Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Pozole With Cumin Polenta

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