Cooking A Stew With Aztec Roots | Serving Up Science
Have you ever felt like your recipes are lacking diversity? WKAR's Karel Vega and science writer Sheril Kirshenbaum challenged each other to make a dish from the other's heritage. In part 1 of their recipe exchance, Sheril tries her hand at making pozole - a traditional Mexican stew, with a recipe courtesy of Karel's mom.
Pilar's Pozole Recipe (Pozole serves 4):
- 3 chicken breasts
- 1 big can white hominy
- 1 can enchilada sauce -red- (no specific brand, but try to get from specialty shop)
- 1 half big white onion
- 1 big red onion
- oregano seasoning
- 1 lime per person
- 2-4 Knorr seasoning bouillon cubes (depending on preference)
- Wash breast and hominy (wash hominy until no more foam).
- In one big pot drop chick and hominy (add one half white onion as well) water needs to cover all chicken and hominy.
- Add Knorr seasoning 2 cubes.
- Leave everything at medium heat for 40 minutes.
- After 40 minutes check chicken to see if fallen apart yet (that means it's cooked!), if chicken is cooked add enchilada sauce.
- Continue 20 minutes stir occasionaly
- Check for "salt level" after 20 minutes to see if more seasoning is needed - add as needed...
- Slice lime into quarters.
- Add oregano to dish depending on personal taste.
- Add diced red onion to dish.
-REMEMBER TO ALWAYS COOK YOUR MEAT TO THE APPROPRIATE TEMPERATURES-