El aporreadillo se puede hacer sin cecina. Sigue a @CocinaBlogMx para más #recetasfáciles

In a large pot, bring 4 cups of water to a boil.

Add 1/2 tsp of salt to the boiling water.

Gradually whisk in 2 cups of cornmeal, stirring constantly to prevent lumps.

Reduce heat to low and cook for about 10-15 minutes, stirring frequently until thickened.

In a separate pan, heat 1 tbsp of olive oil over medium heat.

Add diced onion and green chilies, sautéing until softened, about 3-4 minutes.

Stir in diced tomatoes and cook for an additional 2 minutes.

Once the cornmeal mixture is thick, remove from heat and stir in crumbled queso fresco and chopped cilantro.

Serve the Aporreadillo warm, topped with the sautéed vegetable mixture.

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