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About the Recipe

• The pozole is not difficult to make but many ingredients are needed which can intimidate.
• The maize that is used to make the pozole is the white hominy, which comes from the cacahuazintle maize. This is the only maize that can be used to make the pozole.
• The white hominy must be precooked, if not you will have to follow the next steps...
• In this pozole you can use any pork pieces that you want. We recommend using pork pieces that have bone so the broth has more flavor.
• The preparation time is of approximately 1 hour 15 minutes.
• This recipe is for 6 persons.

Ingredients

Cookware

Directions

1. Put in a colander 1.1 lbs of precooked white hominy and rinse it.
2. Transfer from the colander to a saucepan the precooked white hominy that was rinsed.
3. Also add in the saucepan:

• 1.1 lbs of Pork Meat.
• 1/2 Onion (2.4 oz).
• 1 Garlic clove (.1 oz).
• 2 Bay Leaves.
• The enough Water to cover all the ingredients.
• 1/2 tablespoon of Salt.

4. Bring the saucepan water to a boil over high heat.
5. When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the pork and the white hominy are well cooked.

1. Put in another saucepan:

• 8 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover the saucepan ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• 5 Coriander sprigs.
• 2 Epazote sprigs.
• 1/2 teaspoon of Cumin.
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Put in the saucepan:

• The Green Salsa that was blended.
• 1/4 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.

1. Put in a ramekin 2 tablespoons of oregano, then set aside.
2. Cut 3 limes into wedges and put them in another ramekin, then set aside.
3. Slice 3 radishes and pass them to another ramekin, then set aside.
4. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
5. Finely chop 1/2 onion (2.4 oz) and put it in another ramekin.
6. Take all the ramekins to the table, in which the ingredients were put.

1. Verify that the pork that was left cooking is well cooked and soft; if not cook it for a longer time.
2. Take from the saucepan the pork meat with a kitchen spoon, wait until it cools a little and shred it; then set aside.

1. Dice 2 avocados, put them in a ramekin and take it to the table.

2. Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
3. Add in the saucepan, where the pozole is:

• Strain the Green Salsa that was cooked.
• The Pork that was shredded.
• The enough Water to have the consistency of a watery soup.
• 1/4 tablespoon of Salt.

4. Mix the saucepan ingredients and bring the broth to a boil over high heat.
5. When the broth boils reduce to low heat, cover the saucepan and leave the green pozole with pork cooking for 10 minutes, so the flavors mix.
6. When the cooking is done discard:

• The 1/2 Onion.
• The Garlic clove.
• The 2 Bay Leaves.