India x Mexico
Mutton nihari pozole
A dawn breakfast from Old Delhi and a fiesta stew from Jalisco share a pot and a work ethic.
100 minTime
31 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original323kcalsame
31 gproteinsame
6 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast fennel, whole spices, star anise, long pepper and black pepper on low heat for 2 minutes, then grind with a few gratings of nutmeg.
- 2Toast the guajillo in a dry pan 30 seconds a side, soak in 1 cup hot water for 10 minutes, then blend with ginger paste, garlic and Kashmiri chilli.
- 3Fry half the onion in the ghee on medium heat for 10 minutes until deep brown and crisp. Lift out and drain.
- 4In a pressure cooker, sear the mutton in the onion ghee on high heat for 6 minutes. Add the rest of the onion, the chilli purée and the ground masala and cook 5 minutes.
- 5Add the water and 2 tsp salt. Pressure cook on medium heat for 40 minutes, about 8 whistles. Let the pressure release naturally.
- 6Whisk the flour with 1/2 cup broth, stir into the pot with the hominy and simmer uncovered on low heat for 15 minutes.
- 7Ladle into bowls and top with radish, cabbage, oregano, ginger julienne, green chilli, fried onion, coriander and lime.
Serve it like this
Ladle broth and meat into a deep bowl so hominy shows at the surface. Pile radish, cabbage and fried onion on one side, with ginger and coriander on top and lime on the rim.
