Ingredients with Measurements:
- 2 cups of masa harina (corn flour)
- 4 cups of water
- 2 cups of mixed vegetables (carrots, zucchini, corn, green beans)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 tablespoon of lime juice
- 1 avocado, diced
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large pot, combine the masa harina and water. Mix well until the dough is smooth.
2. Add the vegetables, onion, garlic, vegetable oil, salt, cumin, and oregano to the pot. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and let the pozol simmer for 20-25 minutes, or until the vegetables are tender.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Transfer the pozol to a blender or food processor and blend until smooth.
7. Return the pozol to the pot and stir in the lime juice.
8. Serve the pozol hot, topped with diced avocado and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Fiber: 7g
Substitutions for ingredients:
You can use any vegetables you like in this recipe. You can also use chicken or beef broth instead of water for a richer flavor.
Variations:
You can add cooked chicken or beef to the pozol for a heartier meal. You can also add a can of black beans for extra protein.
Tips and tricks:
Make sure to stir the pozol occasionally while it's simmering to prevent it from sticking to the bottom of the pot. You can also add more water if the pozol is too thick.
Storage instructions:
Store any 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 until heated through.
Presentation ideas:
Serve the pozol in bowls with a dollop of sour cream and a sprinkle of chili powder.
Garnishes:
Diced avocado, chopped cilantro, sour cream, and chili powder.
Pairings:
This pozol pairs well with a side of rice or tortilla chips.
Suggested side dishes:
Rice, tortilla chips, or a side salad.
Troubleshooting advice:
If the pozol is too thick, add more water or broth to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
Pozol is a traditional Mexican drink made from ground corn and water. It has been consumed for centuries and is still popular in many parts of Mexico.
Flavor profiles:
This pozol has a rich, savory flavor with a hint of lime and a touch of spice from the cumin and oregano.
Serving suggestions:
Serve this pozol as a main dish for lunch or dinner.
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Region: Mexican