Mexican Pozole

traditional mexican pozole recipe authentic mexican cuisine culinary
Cooking Method
Cuisine ,
Category
Time
Preparation Time: 30 mins Cooking Time: 3 hrs Resting Period: 15 mins Total Time: 3 hrs 45 mins
Temperature 100  C
Servings 6
Calorie 350 kcal
Ingredients
    For the soup:
  • 4 l water
  • 1 kg pork (cut into cubes)
  • 1/2 kg pork ribs (cut into chunks)
  • 3 cans pozole corn (rinsed and drained, 425 grams each)
  • 1 white onion (cut into quarters)
  • 8 cloves garlic (large)
  • salt (to season to taste)
    • For the sauce:
  • 5 ancho chillies (cleaned, seeded and deveined)
  • 5 guajillo chillies (cleaned, seeded and deveined)
  • 6 cloves garlic
  • 1/2 onion (medium, finely chopped)
  • 2 tbsp vegetable oil
  • 1/2 tsp Mexican oregano
  • salt (to taste for seasoning)
    • For the garnish:
  • 1 finely chopped lettuce
  • 1,5 cup white onion (finely chopped)
  • 1,5 cup radishes (finely sliced)
  • piquín chilli (Freshly ground, to taste)
  • Mexican oregano (to taste for seasoning)
  • 2 tortillas (Golden or toasted tortilla chips 2-3 per person)
  • lemons (quartered)
  • avocado (diced, optional)
Instructions
  1. Heat the water in a large pot. Add the onion, garlic, salt, meat and ribs. Bring to the boil and then lower the heat to cook the meat for approximately 2.5 hours, or until the meat falls off the bone.
  2. While the meat is cooking, stir with a ladle the layer of foam and fat that forms on the surface of the broth. If necessary, add more hot water to maintain the same level of stock in the pot.
  3. When the meat is cooked, separate it from the stock. Trim the stock of excess fat, rib bones, onion and garlic.
  4. To prepare the sauce, soak the ancho and guajillo chillies for 25 minutes in enough water to cover them.
  5. Once the chillies are soft, drain them and place them in a blender along with the garlic, onion and oregano, adding a little of the soaking water. Blend until it has the consistency of a smooth sauce.
  6. Heat the oil in a frying pan over medium-high heat; add the sauce, season with salt to taste (stir constantly, as it tends to boil over). Reduce heat and simmer for approx. 25 minutes.
  7. Add the sauce to the stock by straining it through a sieve first. Bring to the boil and add the meat. Simmer on low heat for approx. 10 minutes. Add the corn and season with salt and pepper. Continue cooking until the corn is cooked through.
  8. Serve the pozole in a deep dish and place the garnish on the side as shown in the picture.

  9. Your traditional Pozole is ready. 

Note
  • You can prepare the sauce a few days in advance so that you don't have to do it all on the same day. The sauce can also be frozen, and used for other stews such as adobo or enchiladas.
  • Pozole tastes better the next day, so if you are preparing it for a party or special occasion you can prepare it in advance, and just reheat it. It also keeps very well in the freezer with the corn and everything, and can be reheated weeks later.
  • If you want to use raw cacahuazintle corn and cook it yourself, rinse the corn, remove any kernels that look dry or old. Place the corn in a pot with enough water to cover at least 8-10 centimetres above the corn kernels. Add a quarter of a white onion, two cloves of garlic, herbs if you like, and cook for about an hour and a half until the corn pops. It can be a little more or a little less time. This is for 750 grams of corn. Once ready, drain it and add it to the pozole as indicated in the recipe.
Read online https://soursweetbitter.com/recipe/pozole/