The pozole varies its preparation according to the state of Mexico where you eat it. Try this recipe for pozole from Aguascalientes!
INGREDIENTS
(For 8 People)
- 1 kilo of cacahuazintle corn, headed
- 1 whole head of garlic
- 1 1/2 kilos of solid or pork leg
- 2 large beef tongue tips, very well washed with cold water and well carved with the knife to remove all the drool
- 1 onion cut in half to cook the meats
- Salt to taste
- 6 ancho 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, washed, disinfected and thinly sliced
- 1 bunch of radishes well washed, disinfected and thinly sliced
- 2 medium onions finely chopped
- crumbled dried oregano
- lemons cut into quarters
- 6 toasts
- vegetables and chili peppers in vinegar
PREPARATION
The corn is rinsed very well and any heads that may have remained are removed (they are the black dots at the end of each grain), otherwise it will not "bloom"; it is put to cook with water to cover and without salt until it is soft. Besides, the meats are cooked separately with onion and salt, and when they are very soft, the tongue peels very well from its outer skin and both the solid pork and the tongue are crumbled into large pieces. The ancho peppers are ground with their soaking water and oregano and strain into the pot where the corn kernels are. The broth where the pork meat was cooked is added there; season with salt and boil all together for 15 minutes. The broth from the pozole should be like a very light atole.
PRESENTATION
The garlic head is removed from the broth, the pozole is divided into two parts and the tongue is added to one and the solid to the other; It is served very hot accompanied by the rest of the ingredients.
