Ingredients with Measurements:
- 1 lb of white fish fillet, cut into small pieces
- 4 cups of water
- 2 cups of fresh corn dough (masa)
- 1 cup of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp of salt
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- 1 tbsp of vegetable oil
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the fish pieces and cook for 5 minutes or until they are cooked through. Remove the fish from the pot and set aside.
2. In the same pot, add the corn dough, coconut milk, onion, garlic, salt, cumin, and oregano. Stir well to combine.
3. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes a smooth paste, about 15 minutes.
4. Add the cooked fish to the pot and stir gently to combine. Cook for an additional 5 minutes or until the fish is heated through.
5. Serve the pozol hot, garnished with lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 30g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Any white fish fillet can be used instead of the suggested one.
- Fresh corn dough can be substituted with masa harina mixed with water.
Variations:
- Instead of fish, chicken or beef can be used.
- Vegetables such as carrots, potatoes, or bell peppers can be added to the pozol.
Tips and tricks:
- Stir the pozol constantly to prevent it from sticking to the bottom of the pot.
- Adjust the amount of water to achieve the desired consistency.
Storage instructions:
Store the 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 constantly, until heated through.
Presentation ideas:
Serve the pozol in individual bowls, garnished with lime wedges and fresh cilantro.
Garnishes:
Lime wedges, fresh cilantro, diced avocado, or crumbled queso fresco.
Pairings:
Pozol can be served with tortillas, rice, or a simple green salad.
Suggested side dishes:
Tortillas, rice, or a simple green salad.
Troubleshooting advice:
If the pozol is too thick, add more water until it reaches the desired consistency.
Food safety advice:
Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
Food history:
Pozol is a traditional Mexican drink made from fermented corn dough. This recipe is a variation of the traditional drink, using fresh corn dough and coconut milk.
Flavor profiles:
Pozol has a creamy and slightly tangy flavor, with hints of coconut and spices.
Serving suggestions:
Serve the pozol as a main dish for lunch or dinner.
Related Categories
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Region: Mexican