{"id":11883,"date":"2026-05-11T19:53:52","date_gmt":"2026-05-11T18:53:52","guid":{"rendered":"https:\/\/chalupnikovi.com\/recepty\/?p=11883"},"modified":"2026-05-11T19:53:54","modified_gmt":"2026-05-11T18:53:54","slug":"cerveny-mexicky-fazulovo-kukuricovy-gulas","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=11883","title":{"rendered":"\u010cerven\u00fd mexick\u00fd fazu\u013eovo – kukuricov\u00fd gul\u00e1\u0161"},"content":{"rendered":"\n

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Tento recept som na\u0161la pod n\u00e1zvom Pozole rojo. A pod t\u00fdm nemeck\u00fd preklad ako Roter Mastopf.
Pozole je star\u00fd azt\u00e9cky pokrm, ktor\u00fd sa var\u00ed v celom Mexiku a varil sa e\u0161te pred Kolumbusom.
Toto je len jeho nemeck\u00e1 verzia, ktor\u00e1 dos\u0165 pripom\u00edna chilli con carne, ale len na poh\u013ead.
Pozole ako som p\u00edsala je mexick\u00e9 jedlo a predstavte si to, \u017ee chilli con carne je americk\u00e9 jedlo z Texasu.
V tom mexickom pozole je ve\u013ea kukurice, ale ur\u010dite nie takej, ak\u00fa dos\u0165 u n\u00e1s v Eur\u00f3pe v plechovk\u00e1ch. A fazu\u013ea takmer ur\u010dite nie. M\u00e4so je v \u0148om len ako pr\u00eddavok a vlastne cel\u00fd tento m\u00f4j pokrm sa tv\u00e1ri ako mexick\u00e9, ale pritom je to len predstava, ktor\u00fa v Eur\u00f3pe m\u00e1me o mexickom jedle.
Pozole, teda aj ke\u010f V\u00e1m evokuje slovo „fazu\u013ea“, tak skuto\u010dne s t\u00fdm nem\u00e1 ni\u010d spolo\u010dn\u00e9, v Mexiku sa do toho jedla fazu\u013ea neprid\u00e1va.
Preto som sa ani neodv\u00e1\u017eila tento gul\u00e1\u0161 nazva\u0165 pozole, , hoci pr\u00e1ve ako pozole si ho m\u00f4\u017eete objedna\u0165 aj s fazu\u013eou, tuto u n\u00e1s na rohu v mexickej re\u0161taur\u00e1cii, ktor\u00e1 kedysi bola naozaj mexick\u00e1.
Viedol ju Rafael, ktor\u00fd bol a aj vyzeral ako Mexi\u010dan a ob\u010das sa s hos\u0165ami aj opil….napr\u00edklad s Mojim Dobr\u00fdm Man\u017eelom. A ako ve\u013ek\u00fa \u010des\u0165 pon\u00fakol M\u00f4jho DM aby vypil \u010derv\u00edka na dne f\u013ea\u0161e ich mexickej p\u00e1lenky. V\u00f4bec neviem, \u010di ho DM skuto\u010dne aj vypil, ale h\u00e1dam, \u017ee ani nie, lebo mal \u010do robi\u0165 s t\u00fdmi jumbo koktailmi, ktor\u00e9 do seba lial ako vodu so sirupom a ako smrte\u013en\u00fd \u00fader mu dalo jahodov\u00e9 daiquiri.
A Rafael mal prav\u00fa mexick\u00fa \u010da\u0161n\u00ed\u010dku, ktor\u00e1 bola pren\u00e1dhern\u00e1 a obsluhovala v mexickom kroji a s kvetovanou partou a stuhami v \u010diernych vlasoch a vyzerala ako kr\u00e1sna Frida Kahlo s pretrhan\u00fdm obo\u010d\u00edm.
Frida odi\u0161la vraj do Viedne a mil\u00e1 mexick\u00e1 i\u0161la od deviatich k piatim, hoci je st\u00e1le veden\u00e1 ako mexick\u00fd pub.
Dos\u0165 na tom….uvarila som fajn\u00fd \u010derven\u00fd mexick\u00fd gul\u00e1\u0161 na t\u00e9mu „pozole“
Nech sa p\u00e1\u010di.
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Na 4 porcie budeme potrebova\u0165<\/strong>

1 kilogram brav\u010dov\u00e9ho m\u00e4sa (plece alebo krkovi\u010dka)
3 stredn\u00e9 cibule
3 str\u00fa\u010diky cesnaku
Ve\u013ek\u00fd orech brav\u010dov\u00e1 mas\u0165
1 polievkov\u00e1 ly\u017eica paradajkov\u00e9ho pretlaku
liter v\u00fdvaru , m\u00f4\u017ee by\u0165 aj kocky
1 ve\u013ek\u00e1 konzerva paradajok (800 gramov)
1 konzerva kukurice
1 konzerva fazule
1 \u010dajov\u00e1 ly\u017ei\u010dka soli
\u010derstvo mlet\u00e9 \u010dierne korenie
\u00bd \u010dajovej ly\u017ei\u010dky cukru
1 polievkov\u00e1 ly\u017eica oregano
1 plytk\u00e1 polievkov\u00e1 ly\u017eica r\u00edmska rasca kumin
1 plytk\u00e1 ly\u017eica \u00faden\u00e1 paprika
1 a\u017e 2 chilli papri\u010dky
\u00bd zv\u00e4zku re\u010fkoviek
3 jarn\u00e9 cibu\u013eky
1 zv\u00e4zok koriandra
2 limetky<\/p>\n\n\n\n

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Postup<\/strong><\/p>\n\n\n\n

Cibu\u013eu a cesnak o\u010dist\u00edme a nasek\u00e1me na jemno.
Chilli nakr\u00fa\u017ekujeme, ak chcete m\u00f4\u017eete najprv odstr\u00e1ni\u0165 semienka.
M\u00e4so nakr\u00e1jame na kocky.
V hrnci rozohrejeme mas\u0165 a m\u00e4so v d\u00e1vkach na nej ope\u010dieme do hneda. Odlo\u017e\u00edme ho bokom.
Ak u\u017e m\u00e1te m\u00e1lo masti, pridajte ly\u017eicu oleja a prid\u00e1me cibu\u013eu, cesnak a chilli.
Restujeme aspo\u0148 5 min\u00fat a prid\u00e1me paradajkov\u00fd pretlak. Ten restujeme nejak\u00e9 dve tri min\u00fatky, aby n\u00e1m zhnedol.
V\u0161etko mie\u0161ame a d\u00e1vame pozor aby n\u00e1m ni\u010d neprihorelo.
Do tohto z\u00e1kladu prid\u00e1me oregano, kum\u00edn, \u00faden\u00fa papriku a aj cukor.
Premie\u0161ame a vlo\u017e\u00edme ope\u010den\u00e9 m\u00e4so.
Prid\u00e1me konzervovan\u00e9 paradajky a trochu ich rozbijeme. Vlejeme aj s n\u00e1levom.
Ve\u013emi d\u00f4kladne v\u0161etko premie\u0161ame, posol\u00edme opatrne a zalejeme hor\u00facim v\u00fdvarom.
Ja som nevliala hne\u010f cel\u00fd naraz. Najprv som vliala len tak vy\u0161e polovice a ostatok som podlievala po\u010das dusenia.

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A som dusila dovtedy k\u00fdm m\u00e4so nebolo absol\u00fatne m\u00e4kk\u00e9. Azda nejak\u00fdch 90 min\u00fat.
Na z\u00e1ver do pokrmu vlo\u017e\u00edme plechovku kukurice a plechovku fazule. Fazu\u013eu najprv prepl\u00e1chnite.
Nech\u00e1me e\u0161te nejak\u00fdch 10 min\u00fat na plameni a vypneme.
T\u00e1 mexick\u00e1 posole b\u00fdva viac v\u00fdvarov\u00e1, ako polievka, ja som to po\u0148ala viac gul\u00e1\u0161ovo.<\/p>\n\n\n\n

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Do hrnca vy\u017em\u00fdkame polovicu limetky. Pozn\u00e1m svojho DM, tak ja som e\u0161te aj pridala ly\u017eicu cukru a trochu dosolila.
Posole sa pod\u00e1va posypan\u00e1 nasekanou koriandrovou v\u0148a\u0165ou, mesia\u010dikmi limety, tenu\u010dk\u00fdm pl\u00e1tkami re\u010fkovky a videla som na fotk\u00e1ch na internete aj tenu\u010dk\u00e9 rezance kapusty.
Prizn\u00e1m sa, \u017ee som si myslela, \u017ee t\u00e1 kapusta je absol\u00fatny nezmysel a tak som ju vynechala . M\u00fdlila som sa. Ozaj tam m\u00e1 by\u0165.
Pod\u00e1vala som k tomu tortillu.

O varen\u00ed :<\/strong>
– Mnoho \u013eud\u00ed si povie, \u017ee na\u010do bude kupova\u0165 r\u00edmsku rascu, \u017ee pou\u017e\u00edje na\u0161u norm\u00e1lnu mlet\u00fa rascu. A to je kardin\u00e1lny omyl. R\u00edmska rasca (kum\u00edn, cumin) chut\u00ed z\u00e1sadne \u00faplne inak ako mlet\u00e1 be\u017en\u00e1 rasca. A kum\u00edn d\u00e1va t\u00fa nezamenite\u013en\u00fa chu\u0165, nielen \u00e1zijskej, ale aj mexickej kuchyni. V\u00e1\u017ene ho nezamie\u0148ajte.
– A presne toto ist\u00e9 sa t\u00fdka aj koriandrovej v\u0148ate, ktor\u00e1 s petr\u017elenovou v\u0148a\u0165ou, \u010do do chuti nem\u00e1 v\u00f4bec ni\u010d spolo\u010dn\u00e9. A neverili by ste….ale pokia\u013e nem\u00e1m koriandrov\u00fa v\u0148a\u0165, ktor\u00e1 patr\u00ed do receptu, tak to jedlo nevar\u00edm dovtedy pokia\u013e si ju nek\u00fapim. To ako keby ste chceli nahradi\u0165 major\u00e1nku v slepom gul\u00e1\u0161i povedzme tymi\u00e1nom, nie\u010do nemyslite\u013en\u00e9. Teda myslite\u013en\u00e9, ur\u010dite t\u00fdm ni\u010d nepokaz\u00edte, ale u\u017e to nebude slep\u00fd gul\u00e1\u0161 od na\u0161ej mami\u010dky.
– \u010cerstv\u00e1 zelenia re\u010fkovky, kapusta a tak…t\u00e1 sa d\u00e1va pr\u00e1ve kv\u00f4li svojej chrumkavosti a patr\u00ed do toho. Tie\u017e pre na\u0161u kuchy\u0148u nie\u010do netypick\u00e9.


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<\/p>\n","protected":false},"excerpt":{"rendered":"

Tento recept som na\u0161la pod n\u00e1zvom Pozole rojo. A pod t\u00fdm nemeck\u00fd preklad ako Roter Mastopf.Pozole je star\u00fd azt\u00e9cky pokrm, ktor\u00fd sa var\u00ed v celom Mexiku a varil sa e\u0161te pred Kolumbusom. Toto je len jeho nemeck\u00e1 verzia, ktor\u00e1 dos\u0165 pripom\u00edna chilli con carne, ale len na poh\u013ead.Pozole ako som p\u00edsala je mexick\u00e9 jedlo a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-11883","post","type-post","status-publish","format-standard","hentry","category-bravcove_maso"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-35F","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11883"}],"version-history":[{"count":2,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11883\/revisions"}],"predecessor-version":[{"id":11889,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/11883\/revisions\/11889"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}