Friday, March 9, 2012
Mexican Pozole with Roasted Corn and Feta
4 cups frozen organic corn (avoid those GMO's :)
5 tsp ground cumin, divided
2 tsp EVOO
2 tsp coconut oil
4 cloves garlic
3 cups low sodium, organic chicken broth
1 2oz bag sun-dried tomatoes (not packed in oil)
1 approx 1lb spaghetti squash, skin and seeds removed, cut into 1" cubes
1 Tbsp chili powder
feta cheese (optional)
1 green onion, minced
2 Tbsp cilantro
1. Preheat oven to 350. Place corn on baking sheet with foil or parchment paper. Sprinkle with 2 tsp cumin, salt, pepper, and olive oil. toss with fingers to mix. Bake for 35 min or until kernels golden brown
2. Heat coconut oil in large stockpot on med. Add onion and poblano pepper and saute approx 3 min. Add garlic, saute 2 more min.
3. Add broth, 1 cup water, tomatoes, squash, chili powder, remaining cumin. Bring to boil, then reduce to low. Simmer, covered, for 20 min.
4. Stir in roasted corn. Garnish each bowl with green onion and cilantro.
We served this with tortilla chips and avocado.