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Sweet Potato Pozole with Cumin Polenta

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

SERVES 8 TO 10

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TOTAL TIME

1 HOUR 30 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

SOUP:

  • 1 tablespoon Mazola Canola Oil
  • 1 cup diced onion
  • 2 teaspoons minced garlic
  • 3 cups (1 large) red-skinned sweet potato OR yam, peeled and diced
  • 1/4 cup cooked, drained Mexican chorizo
  • 1/2 teaspoon ground cumin seed
  • 1/2 teaspoon smoked paprika
  • 4 teaspoons Chicken flavour bouillon
  • 6 cups water
  • 1 can (28 ounces) white OR yellow hominy, drained
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 to 2 tablespoons canned chipotle chilies in adobo sauce

POLENTA:

  • 2 cups warm water
  • 2 teaspoons Chicken flavour bouillon
  • 1/2 teaspoon ground cumin seed
  • 1/2 cup yellow corn meal
  • Optional garnishes: Lime wedges, fresh avocado slices, fresh cilantro

Instructions:

  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.

To serve, ladle soup into soup bowl, spoon polenta on top and garnish with lime, avocado and cilantro, if desired.

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