zoom Ham & sweetcorn posole
  • Print A4 A5
    • Close

    Save to your scrapbook

    Ham & sweetcorn posole

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Ham & sweetcorn posole

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    1 red onion, finely chopped
    2 green peppers, deseeded and cut into small dice
    750ml Cooks’ Ingredients Chicken Stock
    ½ x 180g pack Cooks’ Ingredients Pulled Ham Hock
    200g essential Waitrose Frozen Sweetcorn
    395g can essential Waitrose Red Kidney Beans In Chilli Sauce
    28g pack fresh coriander, chopped
    100g radishes, thinly sliced
    1 avocado, peeled, stoned and diced
    Juice of ½ lime
     

    Method

    1. Put the onion, peppers and stock in a saucepan and bring to a gentle simmer. Cover with a lid and cook for 5 minutes.

    2. Add the ham hock, sweetcorn, red kidney beans and half the coriander. Return to a gentle simmer and cook, covered, for a further 10 minutes.

    3. Place the remaining coriander, radishes and avocado in 3 separate serving dishes. Drizzle the lime juice over the avocado. Ladle the posole (Mexican-style stew) into shallow serving dishes and serve with the garnishes for stirring in.

    Cook’s tip For a vegetarian posole use vegetable stock instead and stir in ½ tsp smoked paprika for a punchy flavour.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary