Yellow Tomato Pozole Stew
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

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)

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


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


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