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Chorizo Pozole Soup with Lime Pickled Red Onions

Ingredients:

1 cup Mexican chorizo
4 cups Pozole (hominy)
2 Roma tomatoes, diced
1 large poblano pepper, diced
1 serrano pepper, minced
1 medium white onion, diced
3 cloves garlic, minced
2 chayote squash, diced
Handful of chopped cilantro, more for garnish
Juice of 1 lime, more for garnish
1 cup chile california puree (see recipe)
8 cups chicken broth
salt and pepper
Canola oil

Directions:

1. Heat 2 tablespoons of canola oil in a large pot, to medium heat. Add the onions and cook for 5 minutes, add the chorizo and cook for another 5 to 6 minutes. Add the garlic, poblano, serrano, chayotes,tomatoes and season with 1 tsp. salt and 1/2 tsp. pepper.
2. When it comes to a boil,add all of the remaining ingredients, stir well to combine and when it comes to a boil, taste for salt. Cover, lower heat and cook for a good 30 minutes.

Garnish with chopped cilantro, lime wedges,lime pickled red onions, fried tortilla strips, avocado slices, warm corn tortillas... spicy shrimp on top makes a complete meal!

Lime Pickled Red Onions:

1 large red onion, sliced thin
juice of 4 key limes or 2 regular limes
salt

In a glass bowl, combine the red onions, lime juice and about 2½ tsp. of salt, stir well to combine. Cover with plastic wrap and set aside for 30 minutes, stirring and tasting for salt after the first 15 minutes. Great for tacos, salad topper, Nachos!! You could add 1 tablespoon of olive oil and a pinch of freshly cracked pepper...

Recipe For Chile California Puree

10 to 12 chile California peppers, stemmed and seeded
4 cloves of garlic
½ tablespoon cumin
½ tablespoon oregano
salt
water

Combine the dried chiles and garlic in a pot, fill with just enough water to cover. Bring to a boil, reduce heat and cook for 20 minutes, stirring now and then. Drain the peppers and garlic, transfer to the blender, add the cumin, oregano, 2 teaspoons salt and about a ¾ cup of water. Blend on high until smooth, about 30 seconds. You can use the puree as-is, or you can strain it through a wire mesh strainer for a smoother finish.

This puree can be used for all kinds of dishes, great for making enchilada sauce!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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Chorizo Pozole Soup with Lime Pickled Red Onions

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