How to make Posole - A traditional Mexican thick soup of red kidney beans and corn kernels.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Kidney Beans (राजमा), Corn Kernels (मकई के दाने)

Cuisine : Mexican

Course : Soups

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Posole Recipe Card

Posole
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Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Posole checkout Tadkewala Soup, Kidney Beans Soup. You can also find more Soups recipes like Chicken Noodle Soup, Seafood Soup with Chilli Ginger, Gazpacho, Tortilla Soup.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Posole Recipe

  • Kidney Beans boiled 1 cup

  • Corn Kernels boiled 1/2 cup

  • Oil 2-3 tablespoons

  • Onion 1 medium

  • Garlic chopped 1 tablespoon

  • Tomato chopped 1 medium

  • Tomato puree 1/4 cup

  • Cumin powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Black pepper powder 1/2 teaspoon

  • Salt to taste

  • Oregano 1/2 teaspoon

  • Vegetable stock 3/4 cups

  • Fresh coriander leaves for garnis

  • Lemon 1

  • Grated cheese for garnis

Method

Step 1

Heat oil in a non-stick pan. Chop onion and add.

Step 2

Add garlic and sauté for a minute. Add tomato and sauté for 2-3minutes. Add tomato puree and mix well.

Step 3

Add kidney beans and mix again. Add cumin powder, red chilli powder, pepper powder, salt and oregano.

Step 4

Mix well and add the vegetable stock. Stir to mix and simmer for 5-7 minutes.

Step 5

Chop coriander leaves (cilantro) and slice the lemon. Add corn kernels to the pan and mix. Cook for 2-3 minutes.

Step 6

Crush the kidney beans and corn with the back of a ladle and stir to mix. Transfer soup into a serving bowl, sprinkle cheese and cilantro on top and serve hot with lemon slices.