Ingredients with Measurements:
- 2 cups of corn dough
- 4 cups of water
- 1 teaspoon of salt
- 1 cup of crumbled cheese
- 1 tablespoon of chili powder
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 2 cups of corn dough and stir with a wooden spoon until well combined.
3. Reduce heat to medium-low and let the mixture simmer for 20 minutes, stirring occasionally.
4. Add 1 teaspoon of salt and 1 tablespoon of chili powder to the pot and stir well.
5. Remove the pot from heat and let it cool for 5 minutes.
6. Pour the mixture into a blender and blend until smooth.
7. Return the mixture to the pot and bring it to a simmer over medium heat.
8. Add 1 cup of crumbled cheese to the pot and stir until the cheese is melted and well combined.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 600mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 0g
Protein: 10g
Substitutions for ingredients:
- Corn dough can be substituted with masa harina.
- Crumbled cheese can be substituted with queso fresco or feta cheese.
- Chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add cooked chicken or beef to the pozol for a heartier meal.
- Top the pozol with diced avocado or chopped cilantro for added flavor.
- Use vegetable broth instead of water for a vegetarian version.
Tips and tricks:
- Stir the pozol frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of chili powder to your desired level of spiciness.
- If the pozol is too thick, add more water to thin it out.
Storage instructions:
- Store leftover pozol in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pozol in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pozol in individual bowls with lime wedges on the side.
- Garnish the pozol with a sprinkle of chili powder and a few crumbles of cheese.
Pairings:
- Serve the pozol with a side of rice and beans for a complete meal.
- Pair the pozol with a cold beer or a glass of iced tea.
Suggested side dishes:
- Rice and beans
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the pozol is too thin, simmer it for a few more minutes to thicken it up.
- If the pozol is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the pozol to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover pozol in the refrigerator within 2 hours of cooking.
Food history:
- Pozol is a traditional Mexican drink made from ground corn and water. It has been consumed for centuries by indigenous communities in Mexico and Central America.
Flavor profiles:
- The pozol has a creamy texture and a slightly spicy flavor from the chili powder. The crumbled cheese adds a salty and tangy note to the dish.
Serving suggestions:
- Serve the pozol as a main dish for lunch or dinner.
- Serve the pozol as a snack or appetizer at a party or gathering.
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Region: Mexican