Contents of your meal kit
zucchini
chopped onion
pozole soup base
cilantro
radish
hominy
brown rice
cabbage
lime
tortillas
Equipment needed: medium to large saucepan, microwave-safe bowl
Finishing steps:
- Measure water (see note below) and have on hand next to the stove.
- Chop zucchini into 1/2-inch pieces. Rinse and drain hominy.
- Heat a small amount of oil in a saucepan, add onion and sauté until soft. Add pozole soup base and sauté 30 seconds or so (to open up those flavors). Add water, stir to combine, and bring to boil. Add zucchini and hominy to boiling broth and return to a simmer. Cover and reduce heat as needed to keep at a simmer. Continue to cook until the zucchini is crisp tender, about 3-4 minutes.
- Meanwhile, chop cilantro and thinly slice radish. Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
- Warm tortillas. If you have a gas stove, you can do this by placing tortillas directly over the burner and turning with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
- Divide rice between serving bowls. Ladle soup into bowls and garnish with cabbage, a squeeze of lime, radish, and cilantro. Serve tortillas on the side.
Notes: When recipe calls for water add the following amounts: 3 cups for 2 portions, 6 cups for 4 portions, or 9 cups for 6 portions.