Peruvian-Inspired Pozole

Ingredients

• 2 lbs pork shoulder, cubed into 1-inch pieces
• 15 oz Peruvian giant corn (mote), soaked overnight
• 3 tablespoons Aji Amarillo paste
• 8 cups chicken broth
• 1 large red onion, finely diced
• 4 cloves garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• to taste N/A salt and black pepper
• 0.5 cup fresh cilantro, chopped for garnish(optional)

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the pork cubes until browned on all sides.

2. 2

   Remove the pork from the pot and set aside; in the same fat, sauté the diced red onion and garlic until softened and translucent.

3. 3

   Stir in the Aji Amarillo paste, cumin, and oregano, cooking for 2 minutes until the base becomes fragrant and slightly darkened.

4. 4

   Return the pork to the pot and add the soaked Peruvian giant corn and the chicken broth.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for approximately 90 minutes to 2 hours until the pork is tender and the corn kernels have 'bloomed'.

6. 6

   Skim any excess fat from the surface of the soup using a large spoon.

7. 7

   Stir in the lime juice and season generously with salt and pepper to balance the heat of the Aji Amarillo.

8. 8

   Serve hot in deep bowls, garnished with fresh cilantro and additional lime wedges if desired.