Yellow Tomato Pozole Stew
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Number of Servings
Serves 4
Ingredients
4 large yellow tomatoes1 tablespoon olive oil1 poblano pepper, stem and seeds removed, cut into large dice1 large onion, cut into large dice1 cup celery, cut into large dice3 cloves garlic, minced1 jalapeño, cut into small dice2 teaspoons ground cumin2 teaspoons ground coriander1/4 cup gold tequila1/2 cup beer2 cups rich chicken stock4 corn tortillas, friedsalt to tasteblack pepper to tastelime juice to taste Garnish1 tablespoon olive oil1/4 cup country ham, cut into small dice1/2 cup sweet corn kernels1/4 cup red onion, cut into small dice1/4 cup celery, cut into small dice1 tablespoon jalapeño, cut into fine dice3/4 cup pozole, cooked1/4 cup yellow tomato, cut into small dice1/4 cup red tomato, cut into small dice
Directions
Email To Friend | Printer Ready | Add to My Favorites Yellow Tomato Pozole Stew SERVINGS: 4 Stew4 large yellow tomatoes1 tablespoon olive oil1 poblano pepper, stem and seeds removed, cut into large dice1 large onion, cut into large dice1 cup celery, cut into large dice3 cloves garlic, minced1 jalapeño, cut into small dice2 teaspoons ground cumin2 teaspoons ground coriander1/4 cup gold tequila1/2 cup beer2 cups rich chicken stock4 corn tortillas, friedsalt to tasteblack pepper to tastelime juice to taste Garnish1 tablespoon olive oil1/4 cup country ham, cut into small dice1/2 cup sweet corn kernels1/4 cup red onion, cut into small dice1/4 cup celery, cut into small dice1 tablespoon jalapeño, cut into fine dice3/4 cup pozole, cooked1/4 cup yellow tomato, cut into small dice1/4 cup red tomato, cut into small dice 1. Preheat oven to 375°. Place yellow tomatoes on sheet pan and roast for 15 minutes or until tomatoes are soft. Remove from oven and purée the tomatoes in a blender until smooth. Reserve tomato mixture. 2. Heat the oil in a heavy bottom saucepan over medium-high heat. Add poblano pepper, onion and celery and sauté for 3 minutes or until onion is translucent. Add garlic, jalapeño, cumin and coriander and sauté for 1 minute. 3. Deglaze pan with tequila and beer and reduce by half, about 1 minute. Add the chicken stock, tortillas, and reserved tomatoes. 4. Bring mixture to a boil. Reduce to a simmer and cook for 20 minutes or until mixture has thickened like a traditional tomato sauce. 5. Strain through a large-hole strainer or China cap and season with salt, pepper and lime juice to taste. Reserve. 6. Heat the oil in a heavy bottom saucepan over medium-high heat. Add ham and sauté until browned, about 2 minutes. Add corn, red onion, celery and jalapeño and sauté for 3 minutes or until onion is translucent. Add remaining ingredients and heat through for about 1 minute. Add reserved yellow tomato sauce and mix to combine. Keep warm.
