2020-08-13 / test@t

Mexican Pasta Chowder

Various legumes are commonly used in Mexican cuisine. This recipe is a European interpretation of Mexican soup using a legume like corn.

Mexican Pasta Chowder
  • minced pork 450 g
  • 2 cups pasta
  • cheese 150 g
  • tomatoes 400 g
  • frozen corn 1.5 cups
  • tomato sauce 400 g
  • 2 cups water
  • ground black pepper
  • salt


Step 1
e wash the pork in cold w
We wash the pork in cold water and cut the meat into small pieces. We pass the pieces of meat through a meat grinder. Put the resulting minced meat in a cast-iron pan and fry it a little.
Step 2
n the process of cooking,
In the process of cooking, with small, frequent chopping movements from top to bottom, break the minced meat into small lumps.
Step 3
our the corn into a bowl
Pour the corn into a bowl and leave it to defrost.
Step 4
ut the tomatoes into smal
Cut the tomatoes into small cubes.
Step 5
hen the minced meat is re
When the minced meat is ready, add chopped tomatoes, defrosted corn, tomato sauce, water, pasta, salt and pepper to the pan. Mix all the ingredients, close the pan with a lid and leave to simmer until the pasta is ready.
Step 6
t this time, rub the chee
At this time, rub the cheese on a fine grater. When the pasta is ready, put the grated cheese on top of the dish and let it melt.
Step 7
ut the finished dish on t
Put the finished dish on the plates with the help of a ladle and serve it to the table.
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