Posole in a Clay Casuela

posole_claypot_stove

Beef pozole with condiments

Pozole is a classic Mexican comfort food dating back to Pre-Colombian times. The word Pozole comes from the Natualtl word, Pozolli, meaning foamy and refers to a stew made of maize.
Pozolli was believed to have been consumed during sacred ceremonies as offerings. Pre-Colombian pozole did focus on Maize being the ritualistic ingredient, honoring the belief that man was created from masa, ground corn. The large corn kernels, also known as hominy were particularly valued. It is believed in some interpretations of ancient texts that Pozole was eaten during these scared rituals and made with sacrificial human meat. Not the most appetizing of thoughts but it was a brutal time in Pre-Colombian history when Cannibalism was a religious practiced of domination and respect. On a lighter note, if you were originally made out of a piece of corn, wouldn’t eating corn also be a cannibalistic act?

A Codex image of a ancient pozole cooking clay pot!

A Codex image of a ancient pozole cooking clay pot!

This Codex drawing portrays pozolli being cooked or stored in a Pre-Colombian clay pot. Mexico Cooks.

Modern Pozole is traditionally made in many regions of Mexico and the South West US with pork (particularly a pig head), turkey, beef, chicken, seafood or vegetables offering I wide variety of options and regional specialization. Here is one recipe I have experimented with and find offers a very satisfying and delicious pozole. Enjoy!

Carbonada – Chilean Vegetable Beef Soup Recipe

carbonada

Thank you Cheri from Laarsen Associates, http://www.laarsenassociates.com, major importers of Pomaireware from Pomaire, Chile for offered Creative Clay Cooking  this recipe.

“This is a meal in a meal.  When the kids were small and we went skiing, there was nothing better than to come home to a carbonada with all the goodness of protein and veggies.  I would make it the night before and just reheat with a slice of good crusty bread to soak up all the juice. Also, it is an easy meal when a large group of friends or  relatives are going to stop by.  As my mother always said, you can always throw another cup of water into it! ” Cheri
Carbonada-Chilean Vegetable Beef Soup

Olive oil to sauté

Salt and Pepper to taste

2 ¾ lbs. chuck roast, finely diced in 1” cubes

1 large carrot, diced in 1” cubes

½ onion, diced in 1” cubes

2 cloves garlic, minced

Pinch oregano

Paprika

2 quarts boiling water

3 large potatoes, peeled and diced in 1” cubes

½ lb. green beans, sliced lengthwise

1 cup fresh green peas

3 heaping tbls non-parboiled rice

2 cloves garlic, minced

Pinch oregano

Paprika

Heat the oil in a large pot. Season the meat with the salt and pepper. Saute until brown.

Drain the liquid.   Add the onion, garlic, oregano, paprika and continue sautéing.  Add the boiling water and simmer for 45 minutes or until the meat is tender.  Then add the potatoes, green beans, fresh peas and rice.  Continue cooking another 20 minutes or until the potatoes are tender. 

This is the pot I am going to try making this soup in the next couple of days. SirenaNathalie.  Thanks again Cheri for the recipe.

Pomaireware Pig Soup Pot from Chile

Drunken Paprika Beef Stew

drunken_stew

Strong, powerful sauce for over pasta or rice.  Not a gentle sauce kind of recipe but great when a pepper head is seeking a strong beefy pepper fix.

1/2 C Red Wine

1 lg onion chopped med fine

2 T Olive Oil

1.25 lbs of Sirloin cut in bite size pieces

7 Cloves of Garlic Pressed

1 t of flour

1 t of Balsamic Vinegar

1 dried Mulatto Pepper dried with stem and membrane removed then crushed

3 T fof Dried Hot Hungarian Papika

juice of half a Lime

1/2 C of water

Sauted the onions in Olive Oil slowly over medium low heat, stirring regularly, dropping heat to low as they get translucent and limp, deglaze the pan with quarter portions of the wine, slowly cook the onions… longer the better…even up to an hour if you are patient and can watch to make sure the onions don’t burn. Add meat and crushed garlic to the onion, wine mixture. Continue to saute and brown the meat, garlic, wine mixture, coat meat with paprika and flour, saute briefly, then add the Vinegar, lime juice, water and crushed pepper.

Add water if necessary to keep a a nice considence to the stew. Depending on how tight the lid of the your clay pot will determine how much water you will want to add. This is a very thick, dense stew, kind of like a mole. Great when you are in the mood for a pepper punch of flavor.

Serve over bow noodles or pasta of your choice.

 

Please share your favorite recipes and experience cooking with clay cookware from around the world.