Mexican stew “Ambassador Roho” – a detailed recipe cooking. 
Photo of the dish: КонPulos Time: 5 hours. 20 minutes. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. pulp of pork (scapular part), cut into 2 a piece
- 350 gr dried corn cuzco (mote), soak overnight
- 3/4 Art. dried chili de arbol
- 4 to 5 dried anchovy chili peppers
- 6 cloves of garlic (2 crush, 4 finely chopped)
- 1 large onion, chopped
- 2 tsp ground cumin
- 1 tbsp. l dried oregano
- 1 bay leaf
- Salt
- 2 tbsp. l vegetable oil
- 8 tbsp. lightly salted chicken stock
- Diced avocado, slaw, chopped sliced radish, fresh parsley, for garnish
Recipes with similar ingredients: pork, corn, corn cuzco, chili pepper, ancho pepper, pepper de arbol, bay leaf, oregano, cumin, garlic, onions, Avocado, parsley, radish, hot sauce
Recipe preparation:
- Prepare chili sauce: cut off the legs of the peppers and shake out the seeds. Put peppers in a bowl and pour 1.5 tbsp. boiling water flatten the dish so that the peppers are completely submerged, and soak until soft, about 30 minutes Shift peppers together with water in a blender. Add crushed garlic and 1/2 tsp. salt, grind until smooth.
- Cook salted Roho: grate pork with cumin and 1/2 tsp salt. In a pot with a thick bottom, heat the vegetable oil. Add onion and fry over medium heat, stirring occasionally, until softening, approximately 5 minutes Add chopped garlic and cook 2 minutes Increase the temperature to a moderately high and move the onion to the side with a spatula, put the pork and brown with all sides for 5 min.
- Add 2 cups of water, chicken stock, oregano, bay leaf, 1/2 tsp salt and 1/2 tbsp. chili sauce. Bring to a boil and cook over low heat with a lid on, about 2 hours.
- Stir in corn kernels and continue to simmer until ready, about 2 more hours. Remove bay leaf. Place the pork on a cutting board and cut into large pieces. Stir the meat with salted roho and add over needing broth. Add to taste.
- Serve Mexican Chowder Ambassador Roho with Leftover Sauce chili and vegetables.
