Pozole ir tradicion\u0101la meksik\u0101\u0146u zupa, kas parasti sast\u0101v no homini, c\u016bkga\u013cas, vistas ga\u013cas un gar\u0161viel\u0101m. Tiek uzskat\u012bts, ka t\u0101 izcelsme mekl\u0113jama pie senajiem acteku iedz\u012bvot\u0101jiem, bet m\u016bsdienu pat\u0113r\u0113t\u0101ji joproj\u0101m bauda pozole pikanto gar\u0161u. \u0160\u012b \u0113diena pagatavo\u0161ana prasa vair\u0101kas stundas un m\u0113renu sagatavo\u0161anu. Ja neesat paz\u012bstams ar meksik\u0101\u0146u virtuvi, iesp\u0113jams, j\u016btaties nedaudz apjucis par pozole. \u0160o neskaidr\u012bbu ir viegli izskaidrot. Pozole ir zupas veids, kas parasti sast\u0101v no homini (uzbriedu\u0161u, iepriek\u0161 izm\u0113rc\u0113tu kukur\u016bzas graudu veida), da\u017e\u0101das ga\u013cas un daudz\u0101m da\u017e\u0101d\u0101m gar\u0161viel\u0101m. Lai gan pozole katru gadu \u0113d miljoniem cilv\u0113ku, jo \u012bpa\u0161i, kad laiks k\u013c\u016bst auksts, tas nav m\u016bsdien\u012bgs \u0113diens. Patie\u0161\u0101m, pozole pirms\u0101kumi mekl\u0113jami vair\u0101kus t\u016bksto\u0161us gadu sen\u0101 pag\u0101tn\u0113. Vismaz p\u0113d\u0113jos se\u0161us simtus gadu tas ir bijis galvenais Meksikas pils\u0113tas \u0113diens. Burtiskais tulkojums var\u0113tu b\u016bt \"hominy\" un \"putojo\u0161s\", lai gan daudzi joproj\u0101m diskut\u0113 par \u0161o jaut\u0101jumu. Jebkur\u0101 gad\u012bjum\u0101 \u0161is \u0113diens bija popul\u0101rs jau acteku imp\u0113rij\u0101, kad sp\u0101\u0146u iebruc\u0113ji 1500. gad\u0101 tur ierad\u0101s. Menudo, kas sp\u0101\u0146u valod\u0101 noz\u012bm\u0113 \"nenoz\u012bm\u012bgs\", iesp\u0113jams, ir atsauce uz ga\u013cas gabaliem, ko izmanto k\u0101 galveno sast\u0101vda\u013cu \u0161aj\u0101 zupas \u0113dien\u0101. To parasti gatavo no unik\u0101l\u0101m sast\u0101vda\u013c\u0101m, piem\u0113ram, liellopu ga\u013cas tripe (ku\u0146\u0123a g\u013cot\u0101das) un c\u016bkas k\u0101j\u0101m. To aromatiz\u0113 ar \u010dilli an\u010do un poblano, k\u0101 ar\u012b s\u012bpoliem un \u0137iplokiem. Menudo ir tradicion\u0101li paz\u012bstams k\u0101 tautas l\u012bdzeklis pret pa\u0123ir\u0101m. Iesp\u0113jams, tas ir iemesls, k\u0101p\u0113c \u0161is \u0113diens ir popul\u0101rs 1. janv\u0101r\u012b, dien\u0101, kad daudzi \u0137eras pie r\u012bta l\u012bdzek\u013ca, lai izdzertu par daudz dz\u0113rienu.<\/p>\n
Liel\u0101k\u0101 da\u013ca m\u016bsu seno sen\u010du nebija zemnieki vai lopkopji. T\u0101 viet\u0101 vi\u0146i bija nomadu mait\u0113d\u0101ji, kas maz\u0101s cilt\u012bs p\u0101rvietoj\u0101s pa zemi. Kad cilv\u0113ki s\u0101ka eksperiment\u0113t ar dz\u012bvnieku pieradin\u0101\u0161anu un lauksaimniec\u012bbu, viss main\u012bj\u0101s. Pateicoties arheolo\u0123iskaj\u0101m liec\u012bb\u0101m un intens\u012bvam bot\u0101niskajam darbam, m\u0113s varam gandr\u012bz prec\u012bzi noteikt, kad senie cilv\u0113ki s\u0101ka audz\u0113t un audz\u0113t dz\u012bvniekus. Piem\u0113ram, \u0161\u0137iet, ka aizv\u0113sturisk\u0101s ciltis Meksik\u0101 kukur\u016bzu s\u0101ka audz\u0113t aptuveni pirms 7000 gadu. Svar\u012bg\u0101kais ir tas, ka s\u0101kotn\u0113jais pozole \u0113diens, iesp\u0113jams, nedaudz at\u0161\u0137\u012br\u0101s no m\u016bsdien\u0101s pasniegt\u0101. Tas ir t\u0101p\u0113c, ka vistas Dienvidamerik\u0101 un Centr\u0101lamerik\u0101 par\u0101d\u012bj\u0101s tikai 1300. gad\u0101, bet c\u016bkas ieviesa tikai p\u0113c sp\u0101\u0146u iebruc\u0113ju un p\u0113tnieku iera\u0161an\u0101s 1400. gad\u0101. Iesp\u0113jams, ka agr\u012bn\u0101kaj\u0101s pozole versij\u0101s tika izmantota p\u012ble, Meksikas bezspalvainais suns un savva\u013cas t\u012btars. \u0160o dz\u012bvnieku dzimtene bija Mezoamerika. M\u016bsdienu \u0113dienu versij\u0101s \u0161ie ga\u013cas veidi parasti netiek iek\u013cauti, lai gan reiz\u0113m var par\u0101d\u012bties p\u012ble vai t\u012btars.<\/p>\n
Pozole, kas sp\u0101\u0146u valod\u0101 tiek rakst\u012bts ar\u012b posole, noz\u012bm\u0113 \"homini\". \u0160\u012b zupa ir lielisks veids, k\u0101 izbaud\u012bt homini c\u016bkga\u013cu, kas ir izm\u0113rc\u0113tas lauka kukur\u016bzas paveids. To gatavo kop\u0101 ar homini buljon\u0101, ko parasti pievieno \u010dilli, \u0137imenes, oregano un \u0137iplokus. \u0160im klasiskajam \u0113dienam ir daudz vari\u0101ciju, tostarp sarkanais, za\u013cais vai baltais buljons. Buljona kr\u0101su ietekm\u0113 izmantoto \u010dilli piparu veids. Balt\u0101 buljona \u0161\u0137irnei pozole blanco nav \u010dilli. Za\u013caj\u0101 \u0161\u0137irn\u0113 parasti ir tomatillos un jalapenos. Sarkan\u0101 versija parasti ir aromatiz\u0113ta ar an\u010do, guajillo vai pikin \u010dilli. Maigi vistas ga\u013cas gabali\u0146i apvienojum\u0101 ar kr\u0113m\u012bgu avokado tekst\u016bru veido vieglu, bet s\u0101t\u012bgu zupu. Buljonu aromatiz\u0113 s\u012bpoli, koriandrs un \u0137iploki. Lai zupai pie\u0161\u0137irtu dzi\u013c\u0101ku gar\u0161u, varat pievienot da\u017e\u0101dus iecien\u012btus zupas d\u0101rze\u0146us, piem\u0113ram, zir\u0146us vai burk\u0101nus. Nelielai dzirkstelei varat pievienot pl\u0101n\u0101s \u0161\u0137\u0113l\u012bt\u0113s sagrieztu jalapenos vai apsmidzin\u0101t ar laima sulu. Lai malt\u012bte b\u016btu v\u0113l s\u0101t\u012bg\u0101ka, buljonam pievienojiet r\u012bsus vai makaronus.<\/p>\n
Ja v\u0113laties visus p\u0101rsteigt, \u0161\u012b Sopa de Fideo, kas paz\u012bstama ar\u012b k\u0101 meksik\u0101\u0146u n\u016bde\u013cu zupa, pal\u012bdz\u0113s paveikt savu darbu! Galvenais \u0113diena \u0113diens ir sajaukt\u0101 tom\u0101tu m\u0113rce, kas pagatavota no sasmalcin\u0101tiem tom\u0101tiem, s\u012bpoliem, \u0137iplokiem un vistas buljona. Tradicion\u0101li viet\u0113jie iedz\u012bvot\u0101ji \u0161o recepti gatavo ar vistas buljonu, bet veg\u0101niskai zupai var izmantot vistas vai d\u0101rze\u0146u buljonu. K\u0101postus, kaba\u010dus un aunazir\u0146us pievieno p\u0113c tam, kad viss ir uzv\u0101r\u012bjies, lai d\u0101rze\u0146i nep\u0101rgatavotos. Visbeidzot b\u013codu p\u0101rkaisa ar koriandru, svaigi spiestu laima sulu un siltu tortiljas.<\/p>\n
Papildus pupi\u0146\u0101m daudz\u0101s meksik\u0101\u0146u zup\u0101s ir ar\u012b grauzd\u0113ti tom\u0101ti, d\u0101rze\u0146i, buljons un meksik\u0101\u0146u gar\u0161vielas. Tie lieliski sader ar rull\u012b\u0161iem, kukur\u016bzas maiz\u012bt\u0113m vai karstu tvaic\u0113tu r\u012bsu tasi. Neaizmirstiet katru b\u013codi\u0146u apkais\u012bt ar gl\u0101zi sk\u0101ba kr\u0113juma un salsas. M\u016bsdien\u0101s pozole gatavo no c\u016bkga\u013cas un vistas ga\u013cas. T\u0101 sast\u0101v\u0101 ir ar\u012b daudz gar\u0161vielu, no kur\u0101m da\u017eas, iesp\u0113jams, nebija pieejamas pirmacteku taut\u0101m, kas gatavoja \u0161o \u0113dienu. Tom\u0113r daudzas pamatiez\u012bmes, jo \u012bpa\u0161i homini izmanto\u0161ana, ir nemain\u012bgas.<\/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\/lv\/wp-json\/wp\/v2\/posts\/938","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/comments?post=938"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/posts\/938\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media\/940"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/media?parent=938"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/categories?post=938"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/lv\/wp-json\/wp\/v2\/tags?post=938"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}