I’ve made this cheater pozole several times but this time was the best. - add jalapeño, salt, and pepper to the sofrito - fresh oregano and add a bay leaf + 1tsp salt at the broth part and let sit for at least 30min - I happened to have leftover Mexican pinto beans (which had other spices, tomatoes, and chipotles in adobo) I put in which I think helped - more like 1/4c salsa verde if you used canned like my lazy ass, it’s very acidic All this allowed the soup to pretend it took hours to make, neat.
Needed a ton of salt at the end because I foolishly did not add throughout. Next time I would do that and use no broth and just put in the beans with their canned juice, like my fav Mexican black bean recipe, because the broth from that marries a bit better!
Recipes
Journal
Shopping
