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
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
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.