Robert Carter Sep 13, 2018:

Hi Helena, no, that's what I meant; people usually boil them first then liquidise them. It's the blended sauce that's then sautéed. I was surprised when I first saw how people cook here. I'd always been accustomed to chop up my base vegetables (e.g., onions, garlic and chillies) and sauté them first. Here, they generally cook, liquidise, then sauté/season in one pan, while cooking or frying other ingredients in another pan. These two separate components can then be mixed together for further cooking/seasoning. At least that's my experience in Mexico City and surroundings.

Mexican cuisine varies a great deal, but I remember doing a large project some years ago where they surveyed women from all over the country about what cooking they did for their families and then asked them to provide some quick recipes. As I recall, there were a lot of similarities in basic meal preparation. Pozole is a fairly standard dish, I think.

John: that recipe looks delicious, but they're not using tomatoes there. The part about the chillies talks about soaking them for 30 minutes in boiling water first.

JohnMcDove Sep 13, 2018:

Seems like this refers mainly to "simmer" https://www.gimmesomeoven.com/pozole-rojo/
POZOLE ROJO
This traditional Pozole Rojo recipe is made with tender pork and hominy, slow-simmered with the most delicious chile seasoning, and it’s sure to warm you up through and through!

Helena Chavarria Sep 13, 2018:

@Robert I associate boiling with saucepans and water. Wouldn't the chillies be cooked in a frying pan or similar sort of pan in the tomato juice?

Robert Carter Sep 13, 2018:

Simmer I think we tend to use "simmer" when talking about a sauce or soup, where, if you use too much heat you might burn it. That's not the case though when you're boiling vegetables or meat.

Robert Carter Sep 13, 2018:

The most likely idea here is "remove the veins and seeds from the chilli pepper and boil them with the tomatoes". I wouldn't presume it means "sautéing", which would usually be described as "freír" (or sometimes "sofreír").
With a lot of Mexican dishes (salsas in particular) you start off by plopping fresh or dried chillies and some red or green tomatoes in a pot of water and boiling/simmering for a few minutes before liquidising them. For this red pozole dish, I would imagine this blend is then poured back into the same pan with hot oil and seasoned before it's transferred into a much larger pot with the corn and the pork. Yum, I'm looking forward to Independence Day!

Andrea Shah Sep 13, 2018:

Is it possible that the recipe is just vague or poorly written? Some recipes, especially older ones, may assume knowledge on the part of the home cook about what way to cook certain ingredients.

Helena Chavarria Sep 13, 2018:

'Los chiles se desvenan y se les quitan las semillas; se ponen a cocer junto con el tomate' = cook/sauté

'El espinazo de puerco y la carne se ponen a cocer con 20 litros de agua' = cook/simmer

'El maíz pre cocido se pone a cocer en otra olla con suficiente agua' (the corn is pre-cooked) = cook/boil/simmer

neilmac Sep 13, 2018:

Probably "Bring to the boil (and simmer)".