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.

No additional tips available.

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

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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.

Yellow Tomato Pozole Stew

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