Make a Pozole. Pozole is a deliciously spicy stew, made with three types of fresh chilies, along with beef and a combination of fresh, colorful vegetables. Pozole is a traditional dish in Latin American countries, served for holidays and special events.
Instructions
Pozole
1. Place the stew meat on a cutting board and cut it into smaller, bite-sized pieces. Heat a soup pot half full with hot water on a burner turned on high. Place the stew meat in the pot. Turn the burner down and allow the mixture to simmer.
2. Crush a garlic clove. Slice the ends off the onion, remove the skin and cut the onion in half. Drop the onion halves and the garlic clove into the simmering broth.
3. Add the stew meat to the boiling pot of water on the stove, and stir in the chili puree. Stir in the chicken bouillon powder and salt. Taste the soup and add more salt if needed. Stir in the hominy.
4. Prepare the vegetables for the pozole. Split a cabbage in two and rinse in cold water. Place the two pieces on a cutting board and chop into thin shreds with a sharp knife.
5. Rinse the limes and cut them into quarters.
6. Wash the radishes thoroughly, remove the leaves and slice them into tiny circles. Peel and chop an onion and chop the cilantro.
7. Ladle the hot pozole into soup bowls. Add some cabbage to the top, followed by slices radishes, cilantro and chopped onion. Tuck tortilla chips around the edges and squeeze fresh lemon juice over the top.
Chile Puree
8. Heat the corn oil in a frying pan. Tear the stem end off the chilies. Fry them lightly in the hot oil, turning them once. If the chilies are large, fry them one at a time. Set them aside.
9. Remove some of the hot beef broth from the soup pan and place it in a skillet. Remove the garlic and onion from the simmering broth and put them in the skillet, as well.
10. Add the chilies and simmer them in the skillet until they're soft.
11. Allow the mixture in the frying pan to cool slightly and place the broth, chilies, garlic and onion in a blender container.
12. Add a cup of water and blend until the large chunks of chili are gone, and chili puree is left. Incorporate the chili puree into the pozole as directed above.
Tortilla chips
13. Place the corn tortillas on a cutting board and slice them into narrow strips.
14. Turn the sliced tortillas a quarter turn with the palm of your hand and slice them down the middle to make smaller strips. If you prefer, cut the tortillas into 8 triangles instead, pizza style.
15. Heat 2 inches of corn oil in a skillet. Drop in a tiny piece of tortilla. If it sizzles, the oil is hot enough to fry the tortilla chips.
16. Place a folded layer of paper towels in a bowl.
17.Fry the tortilla chips until they're golden brown, and then remove them with tongs, letting the excess oil drip back into the pan.
18. Place the tortillas in the bowl and allow them to drain on the paper towels.
Tags: chili puree, cutting board, slice them, stew meat, them into, tortilla chips
