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Yellow Tomato Pozole Stew

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Yellow Tomato Pozole Stew

SERVES: 4
ingredients

STEW

  • 4 large yellow tomatoes
  • 1 tablespoon olive oil
  • 1 poblano pepper, stem and seeds removed, cut into large dice
  • 1 large onion, cut into large dice
  • 1 cup celery, cut into large dice
  • 3 cloves garlic, minced
  • 1 jalapeño, cut into small dice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/4 cup gold tequila
  • 1/2 cup beer
  • 2 cups rich chicken stock
  • 4 corn tortillas, fried
  • salt to taste
  • black pepper to taste
  • lime juice to taste

GARNISH

  • 1 tablespoon olive oil
  • 1/4 cup country ham, cut into small dice
  • 1/2 cup sweet corn kernels
  • 1/4 cup red onion, cut into small dice
  • 1/4 cup celery, cut into small dice
  • 1 tablespoon jalapeño, cut into fine dice
  • 3/4 cup pozole, cooked
  • 1/4 cup yellow tomato, cut into small dice
  • 1/4 cup red tomato, cut into small dice
directions
  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.
Recipe by Dean Fearing
This recipe originally appeared in June, 1999.