Pozole je tradi\u010dn\u00ed mexick\u00e1 pol\u00e9vka, kter\u00e1 se obvykle skl\u00e1d\u00e1 z hominy, vep\u0159ov\u00e9ho masa, ku\u0159ec\u00edho masa a ko\u0159en\u00ed. P\u0159edpokl\u00e1d\u00e1 se, \u017ee poch\u00e1z\u00ed od starov\u011bk\u00fdch Azt\u00e9k\u016f, ale modern\u00ed konzumenti si pikantn\u00ed chu\u0165 pozole vychutn\u00e1vaj\u00ed dodnes. P\u0159\u00edprava tohoto pokrmu vy\u017eaduje n\u011bkolik hodin a st\u0159\u00eddmou p\u0159\u00edpravu. Pokud nezn\u00e1te mexickou kuchyni, m\u016f\u017eete se c\u00edtit trochu zmateni, pokud jde o pozole. Tento zmatek lze snadno vysv\u011btlit. Pozole je druh pol\u00e9vky, kter\u00e1 se obvykle skl\u00e1d\u00e1 z hominy (nabobtnal\u00fdch, p\u0159edem namo\u010den\u00fdch kuku\u0159i\u010dn\u00fdch zrn), r\u016fzn\u00fdch druh\u016f masa a r\u016fzn\u00fdch druh\u016f ko\u0159en\u00ed. P\u0159esto\u017ee pozole jed\u00ed ka\u017edoro\u010dn\u011b miliony lid\u00ed, zejm\u00e9na kdy\u017e se ochlad\u00ed, nejedn\u00e1 se o modern\u00ed pokrm. P\u016fvod pozole lze vysledovat n\u011bkolik tis\u00edc let zp\u011bt. Ji\u017e nejm\u00e9n\u011b \u0161est set let je z\u00e1kladn\u00edm pokrmem v Mexico City. Doslovn\u00fd p\u0159eklad m\u016f\u017ee b\u00fdt sm\u011bsic\u00ed slov \"hominy\" a \"p\u011bniv\u00fd\", i kdy\u017e o tom mnoz\u00ed st\u00e1le diskutuj\u00ed. Ka\u017edop\u00e1dn\u011b byl tento pokrm obl\u00edben\u00fd u\u017e v azt\u00e9ck\u00e9 \u0159\u00ed\u0161i, kdy\u017e se tam v roce 1500 dostali \u0161pan\u011bl\u0161t\u00ed n\u00e1jezdn\u00edci. Menudo, co\u017e ve \u0161pan\u011bl\u0161tin\u011b znamen\u00e1 \"bezv\u00fdznamn\u00fd\", je mo\u017en\u00e1 odkaz na kusy masa, kter\u00e9 se pou\u017e\u00edvaj\u00ed jako hlavn\u00ed ingredience v tomto pol\u00e9vkov\u00e9m pokrmu. Obvykle se vyr\u00e1b\u00ed z jedine\u010dn\u00fdch ingredienc\u00ed, jako jsou hov\u011bz\u00ed dr\u0161\u0165ky (\u017ealude\u010dn\u00ed sliznice) a vep\u0159ov\u00e9 no\u017ei\u010dky. Je ochucen\u00e1 chilli ancho a poblano, cibul\u00ed a \u010desnekem. Menudo je tradi\u010dn\u011b zn\u00e1m\u00e9 jako lidov\u00fd l\u00e9k proti kocovin\u011b. Mo\u017en\u00e1 proto je tento pokrm obl\u00edben\u00fd 1. ledna, v den, kdy mnoz\u00ed s\u00e1hnou po rann\u00edm l\u00e9ku na p\u0159\u00edli\u0161 mnoho n\u00e1poj\u016f.<\/p>\n
V\u011bt\u0161ina na\u0161ich d\u00e1vn\u00fdch p\u0159edk\u016f nebyla zem\u011bd\u011blci ani pastevci. M\u00edsto toho byli ko\u010dovn\u00fdmi mrcho\u017erouty, kte\u0159\u00ed se po zemi potulovali v mal\u00fdch kmenech. Kdy\u017e lid\u00e9 za\u010dali experimentovat s domestikac\u00ed zv\u00ed\u0159at a zem\u011bd\u011blstv\u00edm, v\u0161e se zm\u011bnilo. D\u00edky archeologick\u00fdm n\u00e1lez\u016fm a intenzivn\u00ed botanick\u00e9 pr\u00e1ci m\u016f\u017eeme t\u00e9m\u011b\u0159 p\u0159esn\u011b ur\u010dit, kdy d\u00e1vn\u00ed lid\u00e9 za\u010dali chovat a p\u011bstovat zv\u00ed\u0159ata. Nap\u0159\u00edklad se zd\u00e1, \u017ee prav\u011bk\u00e9 kmeny v Mexiku za\u010daly p\u011bstovat kuku\u0159ici asi p\u0159ed 7 000 lety. Nejd\u016fle\u017eit\u011bj\u0161\u00ed je, \u017ee p\u016fvodn\u00ed pokrm pozole se pravd\u011bpodobn\u011b m\u00edrn\u011b li\u0161il od toho, kter\u00fd se pod\u00e1v\u00e1 dnes. To proto, \u017ee ku\u0159ata se do Ji\u017en\u00ed a St\u0159edn\u00ed Ameriky dostala a\u017e v roce 1300 a prasata a\u017e po p\u0159\u00edchodu \u0161pan\u011blsk\u00fdch n\u00e1jezdn\u00edk\u016f a objevitel\u016f v roce 1400. Nejstar\u0161\u00ed verze pozole pravd\u011bpodobn\u011b obsahovaly sm\u011bs kachny pi\u017emov\u00e9, mexick\u00e9ho psa bezsrst\u00e9ho a divok\u00e9ho krocana. Tato zv\u00ed\u0159ata poch\u00e1zela z Mezoameriky. V modern\u00edch verz\u00edch se tato masa obvykle vylu\u010duj\u00ed, i kdy\u017e se ob\u010das objev\u00ed kachna nebo kr\u016fta.<\/p>\n
Pozole, ps\u00e1no tak\u00e9 posole, znamen\u00e1 ve \u0161pan\u011bl\u0161tin\u011b \"hominy\". Tato pol\u00e9vka je skv\u011bl\u00fdm zp\u016fsobem, jak si vychutnat vep\u0159ov\u00e9 maso hominy, co\u017e je forma namo\u010den\u00e9 poln\u00ed kuku\u0159ice. Va\u0159\u00ed se z hominy ve v\u00fdvaru obvykle ochucen\u00e9m chilli, km\u00ednem, oreganem a \u010desnekem. Existuje mnoho variant tohoto klasick\u00e9ho pokrmu, v\u010detn\u011b \u010derven\u00e9ho, zelen\u00e9ho nebo b\u00edl\u00e9ho v\u00fdvaru. Barvu v\u00fdvaru ovliv\u0148uje druh pou\u017eit\u00fdch chilli papri\u010dek. B\u00edl\u00fd v\u00fdvar, pozole blanco, neobsahuje chilli. Zelen\u00e1 odr\u016fda obvykle obsahuje raj\u010data a jalape\u0148os. \u010cerven\u00e1 verze je obvykle ochucena chilli ancho, guajillo nebo piquin. K\u0159ehk\u00e9 kousky ku\u0159ec\u00edho masa v kombinaci s kr\u00e9movou konzistenc\u00ed avok\u00e1da vytv\u00e1\u0159ej\u00ed lehkou, ale sytou pol\u00e9vku. V\u00fdvar se ochut\u00ed cibul\u00ed, koriandrem a \u010desnekem. Chcete-li pol\u00e9vce dodat v\u011bt\u0161\u00ed hloubku chuti, m\u016f\u017eete do n\u00ed p\u0159idat r\u016fzn\u00e9 druhy obl\u00edben\u00e9 pol\u00e9vkov\u00e9 zeleniny, nap\u0159\u00edklad hr\u00e1\u0161ek nebo mrkev. Pro v\u011bt\u0161\u00ed pikantnost m\u016f\u017eete p\u0159idat na tenk\u00e9 pl\u00e1tky nakr\u00e1jen\u00e9 papri\u010dky jalape\u0148os nebo je pokapat \u0161\u0165\u00e1vou z limetky. Pro je\u0161t\u011b vydatn\u011bj\u0161\u00ed j\u00eddlo p\u0159idejte do v\u00fdvaru r\u00fd\u017ei nebo t\u011bstoviny.<\/p>\n
Pokud chcete na v\u0161echny ud\u011blat dojem, tato Sopa de Fideo, zn\u00e1m\u00e1 tak\u00e9 jako mexick\u00e1 nudlov\u00e1 pol\u00e9vka, by m\u011bla splnit sv\u016fj \u00fa\u010del! Vrcholem je rozmixovan\u00e1 raj\u010datov\u00e1 om\u00e1\u010dka z nakr\u00e1jen\u00fdch raj\u010dat, cibule, \u010desneku a ku\u0159ec\u00edho v\u00fdvaru. M\u00edstn\u00ed obyvatel\u00e9 tento recept tradi\u010dn\u011b p\u0159ipravuj\u00ed s ku\u0159ec\u00edm v\u00fdvarem, ale pro veganskou pol\u00e9vku m\u016f\u017eete pou\u017e\u00edt ku\u0159ec\u00ed nebo zeleninov\u00fd v\u00fdvar. Zel\u00ed, cuketa a cizrna se p\u0159id\u00e1vaj\u00ed a\u017e po uveden\u00ed v\u0161eho do varu, aby se zelenina nerozva\u0159ila. Nakonec m\u00edsu posypte koriandrem, \u010derstv\u011b vyma\u010dkanou limetkovou \u0161\u0165\u00e1vou a tepl\u00fdmi tortillami.<\/p>\n
Krom\u011b fazol\u00ed jsou ned\u00edlnou sou\u010d\u00e1st\u00ed mnoha mexick\u00fdch pol\u00e9vek tak\u00e9 pe\u010den\u00e1 raj\u010data, zelenina, v\u00fdvar a mexick\u00e9 ko\u0159en\u00ed. Skv\u011ble se hod\u00ed k rohl\u00edk\u016fm, kuku\u0159i\u010dn\u00e9mu chlebu nebo hork\u00e9 r\u00fd\u017ei v p\u00e1\u0159e. Nezapome\u0148te ka\u017edou misku posypat zakysanou smetanou a salsou. Dnes se pozole p\u0159ipravuje z vep\u0159ov\u00e9ho a ku\u0159ec\u00edho masa. Obsahuje tak\u00e9 spoustu ko\u0159en\u00ed, z nich\u017e n\u011bkter\u00e1 nemusela b\u00fdt p\u0159edazt\u00e9ck\u00fdm n\u00e1rod\u016fm, kter\u00e9 pokrm vyr\u00e1b\u011bly, dostupn\u00e1. Nicm\u00e9n\u011b mnoho z\u00e1kladn\u00edch charakteristik z\u016fst\u00e1v\u00e1 stejn\u00fdch, zejm\u00e9na pou\u017e\u00edv\u00e1n\u00ed hominy.<\/p>","protected":false},"excerpt":{"rendered":"
Zupa meksyka\u0144ska Pozole to tradycyjna meksyka\u0144ska zupa, kt\u00f3ra zazwyczaj sk\u0142ada si\u0119 z hominy, wieprzowiny, kurczaka i przypraw. Prawdopodobnie pochodzi od staro\u017cytnych Aztek\u00f3w, ale wsp\u00f3\u0142cze\u015bni odbiorcy nadal ciesz\u0105 si\u0119 pikantnym smakiem pozole. Przygotowanie tego dania wymaga kilku godzin i umiarkowanego przygotowania.\u00a0Je\u015bli nie jeste\u015b zaznajomiony z kuchni\u0105 meksyka\u0144sk\u0105, mo\u017cesz czu\u0107 si\u0119 troch\u0119 zdezorientowany z powodu pozole. To […]<\/p>\n","protected":false},"author":2,"featured_media":940,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[32],"tags":[50],"class_list":["post-938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchnia","tag-all"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/comments?post=938"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/938\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media\/940"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media?parent=938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/categories?post=938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/tags?post=938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}