Pozolillo Stew
"A savory, creamier variation of the well known pozole."
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb pork, cubed
- 1 chicken breast, in bite size pieces
- 2 lbs fresh corn kernels
- 4 poblano chiles, skinned, deveined and chopped
- 1 cup cilantro, chopped
- 1⁄2 onion, chopped
- 3 sprigs fresh epazote (herb)
- salt
-
Garnish
- 1 onion, finely chopped
- 4 serrano chilies, finely chopped (optional)
- lime, quartered
directions
- Cook pork and chicken separately in enough water to cover them, each one with a chunck of onion and salt to taste.
- When pork meat is cooked, transfer it to the pot where chicken is cooking and add 5 cups of the corn and simmer.
- Process in blender the remaining niblets with the poblanos, the onion, the cilantro and one cup of the chicken rendered stock.
- Pass this through sieve or strainer and return to cooking pan.
- Add the epazote and cook untilcorn is cooked.
- Garnish with chopped onion and serrano peppers if desired and with fresh lime juice to taste.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
