Pozole with Baklouti Blackened Corn
A spicy, chili-rich soup with the perfect amount of zest and a squeeze of lime, the chewy hominy and chili-oil blackened sweet-corn. This pozole recipe combines all the best flavors and textures of summer. Great to serve for potlucks and large groups, or an easy weekday dinner that goes a little above and beyond.
Blackened Corn Ingredients:
- 2 fresh ears of sweet corn
- 2 Tbsp Baklouti Green Chili infused olive oil
- 1/2 tsp Applewood smoked salt
Pozole Ingredients:
- 2 lb ground beef
- 2 large yellow onions
- 3 tbsp Garlic Infused olive oil
- 2 tbsp Chipotle chili powder
- 2 tbsp Ancho chili powder
- 1 tsp Garlic powder
- 1 tsp Cumin powder
- 1 7oz jar tomato paste
- 4 tbsp all-purpose flour
- 4 cups of chicken broth or bouillon
- 1 4oz can pickled and sliced jalapenos, drained
- 2 15oz cans Hominy, drained
- Salt to taste
- 1 lime
- Fresh cilantro to taste
- Sour cream to taste
Method:
Drizzle the ears of sweet corn with the baklouti olive oil, sprinkle with the applewood smoked salt, and wrap in tin foil. Bake in the oven at 400F for 1 hr.
While the corn is baking, In a large dutch oven, saute the chopped onions in the garlic olive oil. After 5 minutes, or when the onions are tender and starting to brown, add the ground beef. Cook the beef until fully browned. Stir in the chili powders, garlic, cumin, and flour, and toast in the pan with the onions and beef for approx. one minute, stirring constantly to prevent burning.
Add the tomato paste and stir. Add the broth, jalapenos, hominy, and salt. Cover and let simmer for 30 mins.
Remove the corn from the tin foil, and blacken on the grill or in a grill-pan, turning to blister the corn on all sides. Cut the corn from the cob.
Serve the soup warm, top with the blackened sweet corn, cilantro, sour cream, and a squeeze of lime. Enjoy!
