Give Comfort Food Classics An Authentic Mexican Twist

This Smoky Chorizo and Chicken Pozole relies on the bold, hearty, spicy taste of Cacique's Pork Chorizo combined with handcrafted Homestyle Salsa. Queso Fresco's crumbly, creamy texture and milky, fresh flavor adds the perfect finishing touch, making this soup a perfect way to warm up weeknights with just the right amount of heat.

For a flavorful side that complements a variety of main courses while adding Mexican flair, consider Mexican Loaded Mashed Potatoes. This recipe is a familiar favorite with the unique twist of Bacon and Pork Chorizo for a meat-infused recipe that will become a menu mainstay.

Plus, for an extra creamy texture, it calls for Cacique Crema Mexicana - an everyday table cream with a neutral, fresh-tasting flavor ideal for balancing out spice - and Oaxaca, a semisoft cheese with a mellow, buttery flavor.

Find more comforting recipes at: www.caciquefoods.com

Smoky Chorizo and Chicken Pozole
Prep time: 5 minutes
Cook time: 30 minutes
Servings: 6-8

• 2 Tablespoons of Olive Oil
• 1 Large White or Yellow Onion, finely chopped
• 1 Teaspoon of Kosher Salt, plus additional, to taste (optional)
• 1 9 Ounce Package of Cacique Pork Chorizo
• 2 Teaspoons of Smoked Paprika
• 1 Teaspoon of Dried Mexican Oregano
• 1 16 Ounce Container of Cacique Medium Homestyle Salsa
• 1 Quart of Chicken Stock
• 2 Pounds of Boneless, Skinless Chicken Thighs or Breasts, trimmed of excess fat and diced
• 1 25 Ounce Can of White Hominy, drained and rinsed
• 1 Lime, cut into wedges
• 3/4 Cup of crumbled Cacique Ranchero Queso Fresco
• 1/2 Cup of Chopped Cilantro

In a large, heavy pot over medium heat, heat the Oil. Reserve the 1/4 Cup of Onion for garnish; add the remaining Onion to the pot and season with it the Salt. Sauté until translucent for about 5 minutes.

Increase the heat to medium-high; add the Pork Chorizo and break it apart with a spoon. Cook the Chorizo undisturbed until it is deeply browned and cooked through for 3-5 minutes. Add the Smoked Paprika and the Oregano and cook it for 30 seconds, or until it is fragrant.

Pour in the Salsa and scrape up the browned bits from the bottom of the pan. Bring it to a simmer for 1-2 minutes, allowing it to thicken slightly then add the Stock and bring it to a simmer.

Stir in the Diced Chicken and the Hominy. Decrease the heat to medium and cook it for 8-10 minutes until the Chicken is cooked through. Taste and season it with more Salt, if necessary then remove it from the heat.

Serve the bowls of the Pozole with the reserved Onion, the Lime Wedges, the Crumbled Queso Fresco and the Chopped Cilantro.


Mexican Loaded Mashed Potatoes
Prep time: 35 minutes
Cook time: 40 minutes
Servings: 10

• 3 Pounds of Russet Potatoes (about 9 medium potatoes), peeled and cubed
• Water
• 6 Strips of Bacon, chopped
• 1 Package of Cacique Pork Chorizo
• 12 Ounces of Cacique Crema Mexicana
• 1/2 Cup of Butter, cubed
• 1 1/2 Teaspoons of Onion Powder
• 1 Teaspoon of Salt
• 1 Teaspoon of Garlic Powder
• 1/2 Teaspoon of Pepper
• 1 Cup of Cacique Oaxaca or Queso Quesadilla, shredded
• 1/2 Cup of Cacique Crema Mexicana Agria, for topping (optional)
• 3 Green Onions, chopped

In a Dutch oven, add the Potatoes and cover them with the Water. Bring to a boil. Reduce the heat; cook it uncovered for 10-15 minutes or until it is tender.

In a skillet over medium heat, cook the Bacon until it is crisp. Drain it on the paper towels, chop it into small pieces and set them aside. Remove the Bacon Grease from the skillet and cook the Chorizo over medium-high heat for 6-8 minutes.

Drain the Potatoes and add them to the pan. Mash the Potatoes, gradually adding the Crema Mexicana, the Butter, the Onion Powder, the Salt, the Garlic Powder and the Pepper. Transfer them to a greased 13-by-9-inch baking dish; sprinkle them with the Cheese, the Chorizo and the Bacon. Refrigerate, covered for up to 1 day.

Preheat the oven to 350 F. Remove the Potatoes from the refrigerator and let them stand while the oven heats. Bake them covered for about 30 minutes. Uncover it; bake them for 10 minutes, or until they are heated through.

Drizzle with the Crema Mexicana Agria and Chopped Green Onions.