A rich pozole is always welcome at every Mexican's table. Follow this recipe to prepare it yourself!
Ingredients
(For 8 people)
- 1 kilo of cacahuazintle corn, headed
- 1 whole head of garlic
- 1 ¾ of pork tenderloin or leg
- 400 grams of well cleaned pork legs
- 1 onion cut in half to cook the meats
- Salt to taste
- 6 ancho chili peppers deveined, ginned and soaked in very hot water
- 1 tablespoon of oregano
- Broth where the meats were cooked, the necessary
To accompany the pozole
- 2 medium wing lettuces, thinly sliced
- 1 bunch of radishes well washed and sliced
- 2 medium onions finely chopped
- Lemons cut into quarters
- 16 toasts
- Hot sauce
For the hot sauce
- 20 arbol chiles roasted and ginned
- 1/2 cup of vinegar
- Salt to taste
Preparation
The corn is rinsed very well and decapitated (because if it does not do so it does not “bloom”), and cook, covered without salt, until soft.
The meats are cooked separately with the onion and salt, and when they are soft, they are broken into pieces, the legs are boned and cut into pieces. The ancho peppers are ground with their soaking water and oregano and “strain into the pot where the corn grains are. There the meat is added and a little of the broth where it was cooked: season with salt and boil all together for 15 minutes. The pozole broth should be a very light atole. The head of garlic is removed and served very hot accompanied by the rest of the ingredients.
Hot sauce
All the ingredients are ground
Presentation
It is presented in a clay pot and is served in small clay bowls, called “pozoleros”. Separately put the rest of the ingredients in separate plates or in a clay dish that has divisions. The hot sauce is served in a separate casserole.
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