Ingredients

STEW

1. 4 large yellow tomatoes
2. 1 tablespoon olive oil
3. 1 poblano pepper, stem and seeds removed, cut into large dice
4. 1 large onion, cut into large dice
5. 1 cup celery, cut into large dice
6. 3 cloves garlic, minced
7. 1 jalapeño, cut into small dice
8. 2 teaspoons ground cumin
9. 2 teaspoons ground coriander
10. 1/4 cup gold tequila
11. 1/2 cup beer
12. 2 cups rich chicken stock
13. 4 corn tortillas, fried
14. salt to taste
15. black pepper to taste
16. lime juice to taste

GARNISH

1. 1 tablespoon olive oil
2. 1/4 cup country ham, cut into small dice
3. 1/2 cup sweet corn kernels
4. 1/4 cup red onion, cut into small dice
5. 1/4 cup celery, cut into small dice
6. 1 tablespoon jalapeño, cut into fine dice
7. 3/4 cup pozole, cooked
8. 1/4 cup yellow tomato, cut into small dice
9. 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.