Wash the pozole corn, place it in a pot with enough water, and cook. Cut the meat into pieces, wash it well, put it in a pot with enough water with half the onion, add salt, and let it cook.
Clean the guajillo and ancho chiles, place them in a pot with enough water, add half the onion and garlic, and let it boil until softened. Roast the tomatoes.
Place the boiled chiles, garlic, onion, roasted tomatoes, and peppercorns in a blender and blend for enough time. Then strain the sauce made.
In a skillet, add oil and heat it up, then add the strained sauce and season it with salt to taste.
When the corn is almost done cooking, strain it to remove the water it was boiled in and add it to the pot with the meat. Also, add the sauce to the pot with the corn and meat, lower the heat a bit, and add the spices (bay leaf, avocado leaves, oregano, and thyme).
Let it boil a little longer and finish seasoning with salt if needed.
Dice the radishes, lettuce, and habanero peppers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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