Yellow
Tomato Pozole Stew
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Ingredients:
4 Large Yellow Tomatoes, whole
2 tbls. 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 Jalapeño (cut into small dice)
2 tspn. Ground Cumin
2 tspn. Ground Coriander
1/4 cup Gold Tequila
1/2 cup Beer
2 cups Rich Chicken Stock
4 Corn Tortillas (fried)
TT Salt
TT Black Pepper
TT Lime Juice
Garnish
Vegetables Ingredients:
1/4 cup Country Ham (cut into small dice)
1/2 cup Wweet Corn kernels
1/4 cup Red Onion, (cut into small dice)
1/4 cup Celery (cut into small dice)
1 tbls. 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)
Procedure:
Preheat oven to 375.
Place
tomatoes on sheet pan and roa5
minutes or until tomatoes are soft. Remove from oven
and purée the tost
for 1matoes in a blender until smooth.
Reserve
tomato mixture.
Heat
1 tablespoon oil in a heavy bottom saucepan with medium-high
heat. Add poblano pepper, onion and celery. Sauté
for 3 minutes or until onion is translucent. Add garlic,
jalapeño, cumin and coriander. 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
1 tablespoon oil in a heavy bottom saucepan with medium-high
heat. Add ham and sauté until browned, about
2 minutes. Add corn, onion, celery and jalapeño.
Sauté for 3 minutes or until onion is translucent.
Add remaining ingredients and heat through for about
1 minute. Add reserved yellow tomato sauce. Mix to combine.
Keep warm.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
