MEXICAN MENUDO RECIPE AUTHENTIC RECIPES

Steps:

• PRECOOK THE MEAT
• Place the meat in a pan and just cover with water. Bring to a simmer and cook the meat until just cooked through (about 20 minutes) turning once. When the meat is cooked remove it from the pan and allow it to cool to the touch. Reserve the cooking liquid.
• CHOP THE INGREDIENTS
• Chop the meat into cubes first then chop finely.
• Chop the onion, carrot, zucchini, potato and candied fruit into 1/4" cubes.
• Chop the almond very fine.
• PREPARE THE TOMATO BASE
• Slice the tomatoes in half and add them to your blender with 1/2 cup of the cooking liquid from the meat.
• Blend until smooth but not liquefied.
• COOK THE FILLING
• Fry the onions in 3 tablespoons of oil for 2 minutes.
• Add the potatoes, stir and cook for 5 minutes.
• Add the chopped meat and stir.
• Add the pureed tomato.
• Add the carrots, zucchini, and raisins and cook for 5 minutes until the tomato puree is starting to reduce.
• Add the peas, biznaga or candied fruit and almonds. stir well.
• Cook for 15 minutes until all of the vegetables are fully cooked and tender and the liquid is reduced.
• Note: If the filling starts to get too dry before all of the ingredients are fully cooked add the cooking liquid from the meat a few tablespoons at a time as needed.
• ROAST AND CLEAN THE POBLANO CHILES
• Place the chiles over the open flame on the burner on your stove. Note: Do not leave chiles unattended.
• Blacken and blister the skin on all sides.
• When you have roasted all of the chiles place them in a plastic bag to sweat them.
• Scrape the skin the chiles with the blade of a knife.
• Using a small knife, gently split the chile down the side without cutting all the way through the tip of the chile.
• Remove the seeds inside the chile with your fingers without tearing the chile.
• PREPARE THE NOGADA
• Place the cream, walnuts, and cinnamon in your blender.
• Blend until the walnuts are completely incorporated into the sauce and the sauce is smooth.
• PREPARE THE GARNISHES
• Slice the pomegranates in half.
• Remove the seeds from your pomegranates.
• Chop the parsley very finely reserving a few leaves to use as decoration.
• SERVE THE CHILES EN NOGADA
• Fill each poblano chile with enough filling so that it will just close. Use toothpicks to keep each chile closed if needed.
• Place 1 stuffed chile on each plate.
• Spoon nogada over the stuffed chile until the chile is completely covered.
• Sprinkle pomegranate seeds and chopped parsley over the chile covered in nogada.
• Decorate with a 1 or 2 parsley leaves.

Steps:

• Bring a small pot of water to a boil, while we wait for that we can deseed and devein the chiles. You can use scissors to cut open the chilies to remove the hard stems, seeds and veins. Once the water has boiled, place the deseeded chiles, the onion and garlic into the pot. Allow to simmer under low heat until the chiles have rehydrated and the onion and garlic have softened.
• Once softened, carefully place boiled ingredients into the blender, then add about half a cup of the boiling broth, or plain water. Blend until you have a smooth, thickish sauce — if needed add more of the boiling broth to help achieve the smooth consistency. Strain the sauce now or do so in the next step. Set aside.
• In a large soup pot, and over medium heat, drizzle in 2 Tablespoons of olive oil, then add the mushrooms and sauté for about 8 minutes or until soft. Next, place a colander over the pot and carefully strain the chile sauce into it. Then add 1 teaspoon of coarse sea salt and stir, then add 1 teaspoon of Mexican oregano and stir. Next we add the hominy and mix until well combined. Lastly pour in the vegetable broth and bay leaves, stir until well combined.
• Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste the pozole to see if it can use more salt or a little more oregano — but don’t overdo it on the oregano because if there’s too much, it can turn the pozole sour.
• While we wait for the pozole to cook, we can prepare the toppings. Slice and chop the toppings you'd like to include.
• Once the pozole is ready, allow to cool slightly before serving. Top with any or all of the mentioned topping choice, or you can let everyone choose how they’d like to eat their pozole. Enjoy!