Pozole de Fito
- 1 ancho chile
- 2 garlic cloves
- 2 jalapeño chiles
- 1 húngaro chile
- 4 tomatoes
- 1/2 onion
- 1 can of chickpeas
- 1 bean package or 1/2 liter of beans
- 1 can corn
- 1 liter vegetable broth
- Olive oil
- 250 ml coconut milk without sugar
Method
Cut the chiles into small cubes together with the onion and garlic, then put them in a pan with olive oil and cook until the onion becomes slightly transparent.
Then cut the head and tail of the tomatoes and cut them in half and add water (not too much, just enough to cover half the tomatoes) and add the tomatoes along with the water, add the vegetable stock cube and cook until Let the tomatoes get soft. Moments later, remove the skin from the tomatoes and put them in the blender, after blending them, add the tomato sauce to the pan with the chiles and onion. Add the coconut milk, chickpeas, corn and beans previously drained and bring to a boil, add pepper and salt to taste.
