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Weeknight Chorizo Pozole
A weeknight Mexican chorizo pozole with white onion and lime, finished with queso fresco, cumin and cotija cheese, served over flour tortillas.
Ingredients
Instructions
Season the chorizo and sear it over medium-high heat until well browned, about 9 minutes.
Add the white onion and lime, cooking until softened, about 6 minutes.
Stir in the queso fresco, cumin, cotija cheese and lime juice for 3 minutes.
Warm the flour tortillas separately.
Let everything simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
