We combined your two favorite dishes and created this birria pozole recipe! This dish has a mix of ingredients like chiles and spices, making it a true delicacy.
3 guajillo chiles, rehydrated in hot water, for the sauce
1 ancho chile, rehydrated in hot water, for the sauce
2 cascabel chiles, rehydrated in hot water, for the sauce
2 morita chiles, rehydrated in hot water, for the sauce
4 tomatoes, roasted, for the sauce
1/2 onions, grilled, for the sauce
2 cloves garlic, roasted, for the sauce
1/4 cups beef broth, for the sauce
4 black peppercorns, for the sauce
1/2 teaspoons cumin, for the sauce
2 cloves, for the sauce
1/2 teaspoons oregano, for the sauce
salt, for the sauce
2 kilos beef shank, in small pieces
1 kilo beef spine
salt
pepper
water, for the meat
1/2 onions
3 cups hominy corn, washed and precooked
2 leaves bay
onion, finely chopped
cilantro, finely chopped
radish, sliced
lime, for serving
Preparation
2h
1h 30 mins
Low
For the sauce: Blend the chiles, tomato, onion, garlic, beef broth, allspice, cumin, cloves, and oregano at medium speed, then season with salt and pepper. Set aside.
Then, place the chambarete and the espinazo in a bowl, then pour the marinade sauce over the meat and refrigerate for 20 minutes.
Heat a semi-deep Jade Blanco pot over medium heat and add the marinated meat, cover with enough water and add the pozole corn, onion, and bay leaves. You can season if you wish.
Cover your semi-deep Jade Blanco pot and cook for 1 hour or until the meat is well cooked.
Place the meat on a board and shred it using a fork. Set aside.
Serve the birria pozole in a deep plate, then add some shredded meat, garnish with onion, cilantro, radishes, and accompany with lime.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?