Yellow Tomato Pozole Stew

Contributed by Dean Fearing

Stew

Preheat oven to 375ñ. 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.
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.
Deglaze pan with tequila and beer and reduce by half, about 1 minute. Add the chicken stock, tortillas, and reserved tomatoes.
Bring mixture to a boil. Reduce to a simmer and cook for 20 minutes or until mixture has thickened like a traditional tomato sauce.
Strain through a large-hole strainer or China cap and season with salt, pepper and lime juice to taste. Reserve.
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.