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About the Recipe

• For this recipe many ingredients are needed. Don’t get frighten about seeing many ingredients, by following all the steps correctly the pozole will come out perfect.
• 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.
• To make the pozole white hominy is used, that comes from the cacahuazintle corn. By no means use another type of corn nor golden corn – it won’t give a good flavor to the pozole, in fact your pozole will taste horrible.
• The white hominy must be precooked, if not you will have to follow the next steps...
• The preparation time is of approximately 1 hour 15 minutes.
• This recipe is for 6 persons.

Ingredients

Cookware

Directions

1. Put in a colander 17.6 oz 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:

• 17.6 oz 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. Remove the seeds of 2 ancho peppers and 5 guajillo peppers.
2. Put in another saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 5 Guajillo Peppers with the ones you worked.
• The enough Water to cover the chilies.

3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.2 oz).
• 1 Garlic clove (.1 oz).
• 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 Red 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. Put in another ramekin 5.2 oz of pork rind into chunks and reserve.
3. Cut 3 limes into wedges and put them in another ramekin, then set aside.
4. Slice 3 radishes and pass them to another ramekin, then set aside.
5. Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
6. Finely chop 1/2 onion (2.4 oz), put it in another ramekin and 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 the 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 Red 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 red 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.