Hearty and healthy, Confusion’s Mexican Cacao Pozole is perfect for the Hong Kong winter.
As the weather cools, we’re hankering for warm, comforting eats to accompany our lazy nights in. Enter Confusion’s hearty plant-based Mexican Cacao Pozole. Packed with fresh, simple flavours, we love that it’s every bit as healthy as it is satisfying. Serve with fluffy rice to up the cosy factor, and don’t forget to make extra for lunch the next day. Trust us, you’ll be the envy of the office.
Ahead, Confusion’s Lisa Terauchi reveals her tried and tested recipe for Mexican Cacao Pozole. Rest assured, it’s Hong Kong-kitchen friendly (i.e. there’s no oven required) and suitable for beginners!
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“I love Mexican food. I used to live in Texas when I was young and my fondest memory was when my Mexican friend invited me to his grandparents home across the border. I remember eating the simplest corn tacos – they were fresh and unlike anything I had experienced at Taco Bell! It was with a simple sauce and beautifully spicy.”
“I have only just begun to experiment with cooking Mexican dishes outside of my comfort range. For me, a Pozole is the perfect dish for someone like me who likes a good stew or curry that you can have with a grain (the Asian side of me still needs something hearty, healthy and capable of being paired with rice!). And let’s not forget the spice. Mexican chilli peppers are opening up a whole new world for me. They’re so different – sweeter and smokier – than our Thai bird’s eye chilli or the Indian green chilli.”
Mexican Cacao Pozole
3-5 tbsp olive oil
1 large white onion (diced)
1 tbsp dried Mexican oregano (can substitute with regular oregano)
3 dried Guajillo chillies (soak for 20 minutes, finely chopped)
1 cinnamon stick
3 bay leaves
1 tbsp cumin powder
1 tbsp smoked paprika powder
1 tbsp garlic powder
1 small green bell pepper or ½ large (diced into small pieces)
1 small yellow bell pepper or ½ large (diced into small pieces)
1 small red bell pepper or ½ large (diced into small pieces)
1 large can white hominy (822g net/460g drained)
2 small cans of kidney beans (400g net/240g drained x 2)
1 tbsp tomato paste
Juice of 1 lime
1 tbsp raw cacao
½ cup cilantro (chopped)
- Start with oil in the pot. Heat before adding chopped onion. Mix in oregano, cumin powder, paprika powder, garlic powder and the chopped Guajillo chillies.
- Saute until golden (do not burn). Add bell peppers and continue stirring.
- Add bay leaves and cinnamon stick (if you like more cinnamon, feel free to add ½ tsp of powdered cinnamon).
- Add the drained hominy and kidney beans and mix all the ingredients together, ensuring everything is nicely coated with spice mix.
- Add water into the pot so as to reach the level of the vegetables in it.
- Season with salt and pepper to taste. Add tomato paste and cacao powder and mix.
- Let simmer for 20 minutes, no lid required (we want it to thicken slightly).
- Finally, add the chopped cilantro and lime juice. If you like it tangy, add more lime juice. If you wish for a little bit of sweet, add one tbsp of agave syrup or maple syrup.
- Serve with rice or quinoa (this can also be had with bread if eaten more like a stew or chilli). Garnish with baked sweet potato chunks, guacamole, jalapenos or fresh avocado.
Featured image courtesy of Lisa Terauchi (Confusion), image 1 courtesy of Sonia Heera, image 2 and 3 courtesy of Lisa Terauchi (Confusion).