Amelia Ceja prepares one of Mexico's most traditional pre-Columbian soups - Pozole. This dish is made from nixtamalized cacahuazintle corn. Amelia adds chicken this time around but pork, turkey, pork rinds or even sardines can compliment this warm soup. Vegetarian and vegan versions also exist. Amelia chooses Ceja Vineyards' Vino de Casa Red Blend as the perfect wine pairing. Salud!
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Love soups but are tired of the everyday recipe? Then try the classic Mexican recipe detailed in this video. This is a very versatile soup that promises to taste great and you will definitely fall in love!