Pazole stuffed tomatos


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Parisian Food is wonderful, but try to get mexican food in Paris, and you will be dissapointed (in my experience at least). They used chevre in a bland black bean soup which spoiled my appetite (although that is quite impressive because I can ALWAYS eat). So while we are preparing to cook in Paris, we want some delicious mexican-inspired recipes to bring with us. With B as commander, we prepared a delicious and easy light lunch today and make a lovely presentation on the side of hanger steak or pork loin. use your imagination! Sorry I do not have exact measurements, we did most of it to taste... which is half the fun. So if you need exact recipes, don't use this one :)


Ingredients You'll Need

4 Big ripe tomatoes
1 can cracked hominy
1 small sweet potato
1/2 bell pepper
2 jalapenos
1 anaheim pepper
olive oil
1/4 cup red onion
salt and pepper
red pepper flakes


Directions

cut of the top 1/2 inch of the tomato and clean it out so there remains a little tomato bowl with about a 1/4 inch side. use the guts of the tomato to saute with the red onions, a generous pour of olive oil, salt and pepper to taste and some red pepper flakes to taste.


to add a little flavor, add bacon or salt pork to the broth.


while that is simmering, dice the sweet potato and peppers so they are all about the same size dice. first saute the sweet potato with olive oil for about 5 minutes, add the hominy for another 5 minutes, then add the peppers and saute all together until the potatoes are tender. mix with the tomato/bacon sauce and fill the tomatoes.


roast the filled tomatoes at 350F for about 15 minutes, place the top back on the tomatoes and you have a lovely delicious light lunch or side dish.


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