MEXICAN POZOLE SOUP MY WAY by CHEF DAN:
Serves
8-10
INGREDIENTS:
2
dried New Mexico chili pepper
1 cup
boiling water
8
tomatillos, husked and cored
5
garlic cloves, left whole, peeled
1
onion, halved (1 half minced)
1
jalapeno pepper, stemmed
1/4-cup
cider vinegar
2
teaspoons EACH dried oregano, and dried cilantro
1/2-teaspoon
EACH cinnamon, paprika and ground cumin
1
thumb-size fresh ginger, peeled and thinly sliced
2-tablespoon
olive oil
3
pounds bone-in goat shoulder, cut into 3-inch pieces
Sea
salt, to taste
1-1/2cups
beef stock
1/2-cup
roughly chopped cilantro
Garnish
with sliced onion, sliced radishes, shredded cabbage, and lime wedges
DIRECTIONS:
1.
Heat
a stock pot over medium-heat.
2.
Add
New Mexico chili, cook flipping once, until lightly toasted 3-4 minutes.
3.
Transfer
to a blender, add water and let sit until soft, about 30 minutes.
4.
Remove
chili, discard stem and seeds, return to the blender, set aside.
5.
Return
pot to medium-high; cook tomatillos, whole half onion, jalapeno, turning as
needed, until blackened all over about 12-15 minutes.
6.
Add
garlic to the blender and blend with the remaning charred vegetables.
7.
Add
vinegar and next 6 ingredients and puree until smooth.
8.
Add
oil to a skillet over medium-high heat.
9.
Season
goat with salt and pepper, cook until browned 18-20 minutes.
10. Transfer goat to a bowl; set
aside.
11. Add minced onion; sauté until soft
about 4 minutes.
12. Add reserved chili sauce, simmer
until thickens 4-6 minutes.
13. Return goat to the pot; add stock,
bring to a boil.
14. Reduce heat to medium, cover and
simmer, stirring occasionally for 2 hours.
15. Using a slotted spoon, transfer goat
to a cutting board.
16. Let cool slightly and shred meat, discarding
bones, return meat to the pot.
17. Serve with Cilento, sliced onion, sliced
radishes, shredded cabbage, and lime wedges.
ENJOY
DAN:
SOOOOOOOOOOOOOOOOOOO YUMMMMMMMMY!!
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