2 poblano peppers
4 green tomatoes
2 Serrano peppers
1 medium onion
4 medium-sized garlic
1 medium sweet potatoes
1 medium pope
1 tablespoon flour
1½ teaspoon oregano
1 teaspoon cumin powder
1 teaspoon salt
½ teaspoon freshly ground pepper
8-10 grams precooked corn pozole
6 cups broth of vegetables
2 tablespoons of ACADO™ Oil
1 – On the stove, roast the skin Until the Poblano Chiles turns completely black.
2 – Place inside a plastic bag and leave for about 5 minutes. Wash under the stream of cold water.
3 – Cut to pepper in small cubes. Cut the other Chile Poblano in big pieces.
4 – On a pan, roast greens tomatoes until they are completely burned. Let it cool.
5 – In the glass of a blender place the Chile Poblano cut into large pieces, tomatoes, green peppers Serrano and the ½ cup of water.
6 – Alicuya up to get a sauce. Reserve. .
7 – Chop the onion thinly it and the garlic. Peel and chop it in cubes, about a centimeter approximately, the sweet potatoes and the Pope.
8 – Rinse Corn Pozolero.
9 – In a large pot, heat 2 tablespoons of ACADO™ Oil.
10 – Fry the onion and garlic until this translucent. Add the sweet potatoes and the Pope, fry for 5 minutes constantly moving. Add the green sauce, flour, oregano, cumin, salt and pepper. Mix very well. Add the corn and the broth. Let it simmer for 50-60 minutes or until the vegetables are soft and corn.