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.
- 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
STEP-BY-STEP COOKING RECIPE
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.
In the process of cooking, with small, frequent chopping movements from top to bottom, break the minced meat into small lumps.
Pour the corn into a bowl and leave it to defrost.
Cut the tomatoes into small cubes.
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.
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.
Put the finished dish on the plates with the help of a ladle and serve it to the table.