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Posole

A traditional Mexican thick soup of red kidney beans and corn kernels. This recipe is from FoodFood TV channel

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Posole
Main Ingredients Kidney Beans, Corn Kernels
Cuisine Mexican
Course Soups
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg
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Ingredients list for Posole

  • 1 cup Kidney Beans boiled
  • 1/2 cup Corn Kernels boiled
  • 2-3 tablespoons Oil
  • 1 medium Onion
  • 1 tablespoon Garlic chopped
  • 1 medium Tomato chopped
  • 1/4 cup Tomato puree
  • 1/4 teaspoon Cumin powder
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Black pepper powder
  • to taste Salt
  • 1/2 teaspoon Oregano
  • 3/4 cups Vegetable stock
  • for garnis Fresh coriander leaves
  • 1 Lemon
  • for garnis Grated cheese

Method

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  1. Heat oil in a non-stick pan.
    Chop onion and add.
  2. Add garlic and sauté for a minute.
    Add tomato and sauté for 2-3minutes. Add tomato puree and mix well.
  3. Add kidney beans and mix again.
    Add cumin powder, red chilli powder, pepper powder, salt and oregano.
  4. Mix well and add the vegetable stock.
    Stir to mix and simmer for 5-7 minutes.
  5. Chop coriander leaves (cilantro) and slice the lemon.
    Add corn kernels to the pan and mix. Cook for 2-3 minutes.
  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.

Nutrition Info

Calories 1344
Carbohydrates 160.4
Protein 56.2
Fat 52.9
Other Fiber Zinc- 10mg
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