Posole, which is sometimes spelt pozole, is a traditional Mexican food recipe and this soup dates back hundreds of years. This dish is made with corn, meat and seasonings, including chilies. The meat may be pork, Turkey, pork or chicken. There are also vegetarian and vegan versions of posole.
The ingredients of this dish changed shortly after the Spaniards began to arrive in South America but corn remained a popular ingredient in most recipes. You can get in the American Southwest Mexican restaurants, as well as in many Mexican States. Corn was sacred to the Aztecs, posole was prepared for special occasions.
Turkey Posole
Heat 3 tablespoons oil in a large saucepan and cook two diced yellow onions and two chopped, de-seeded, fresh poblano chilies in there until tender. Cream with two cloves of garlic and cook for two minutes.
Add a spoonful of chili powder and two tablespoons of dried oregano and ground cumin. Mix two liters of broth, Turkey, four cups of cubed cooked Turkey, four-ounce can chopped green chilies and fifteen two-ounce cans cannellini beans, drained, rinsed.
Add two cans of 15 ounce of drained white hominy and mix well. You can add a little more water if necessary, so that everything in the Pan is covered in liquid. The blend of taste and add salt and pepper if necessary. The soup, bring to the boil, then lower the heat and let simmer for an hour, so you can mix the flavors. Stir a couple of times during the cooking process.
Posole vegan
Very few traditional Mexican foods are vegan because Mexans love meat, fish and animal products such as eggs, cheese and cream, but if you're a vegan can still enjoy Mexican food, as evidenced by this tasty vegan soup recipe.
Boil a diced onion, sliced carrots and three three cloves of garlic in half a glass of water until the onion is soft. Add three cups vegetable broth soup and let it simmer for five minutes or until carrots are tender.
Add half a teaspoon each of salt and cumin, a teaspoon of chili powder, a pinch of black pepper, crushed red pepper and one ounce of fifteen can each hominy and crushed tomatoes. Simmer the soup for 25 minutes, then serve garnished with fresh coriander.
Seafood Posole
Heat a tablespoon of olive oil in a skillet over moderately high. Sauté an onion chopped in there for five minutes, then add 3 chopped garlic cloves and mix for half a minute.
Add three cups clam juice, a cup of salsa verde (could be labeled as the salsa tomatillo), a tin of fifteen ounce white hominy (drain and wash it first), two tablespoons of finely chopped sundried tomatoes in oil and a spoonful of grated lime. Boil for five minutes. Let the mixture cool and then bring to a simmer.
Add a pound of sea scallops and prawns horizontally halved, de-veined peeled, raw and three tablespoons of chopped cilantro. You can add more clam juice if the soup is too thick. Simmer the mixture until seafood is done, then season with salt and pepper and serve with more cilantro sprinkled on it.
Posole is just one of hundreds of wonderful Mexican recipes you can make yourself at home. Whether you're an experienced chef or a novice in the kitchen, you'll find that authentic Mexican recipes are simple to prepare and taste fantastic.
MexicanFoodRecipes.org when it must be true authentic Mexican food
Tidak ada komentar:
Posting Komentar