Yellow Tomato Pozole Stew Recipe

Name: Yellow Tomato Pozole Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno, 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 jalapeno, 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

Servings: persons

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 jalapeno, 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 jalapeno, 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

1
Preheat oven to 375n.
2
Place yellow tomatoes on sheet pan and roast for 15 minutes or until tomatoes are soft.
3
Remove from oven and puree the tomatoes in a blender until smooth.
4
Reserve tomato mixture.
5
Heat the oil in a heavy bottom saucepan over medium-high heat.
6
Add poblano pepper, onion and celery and saute for 3 minutes or until onion is translucent.
7
Add garlic, jalapeno, cumin and coriander and saute for 1 minute.
8
Deglaze pan with tequila and beer and reduce by half, about 1 minute.
9
Add the chicken stock, tortillas, and reserved tomatoes.
10
Bring mixture to a boil.
11
Reduce to a simmer and cook for 20 minutes or until mixture has thickened like a traditional tomato sauce.
12
Strain through a large-hole strainer or China cap and season with salt, pepper and lime juice to taste.
13
Reserve.
14
Heat the oil in a heavy bottom saucepan over medium-high heat.
15
Add ham and saute until browned, about 2 minutes.
16
Add corn, red onion, celery and jalapeno and saute for 3 minutes or until onion is translucent.
17
Add remaining ingredients and heat through for about 1 minute.
18
Add reserved yellow tomato sauce and mix to combine.
19
Keep warm.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Yellow Tomato Pozole Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yellow Tomato Pozole Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions