Enjoy this delicious white pozole from Guerrero and the unmatched flavor of this typical dish from the state of Guerrero, pair it with some corn tostadas and a bit of oregano to enhance its flavor.
400 grams pork, pork spine and meat cut into pieces
4 cloves garlic, whole with skin
1/4 onions
25 grams coarse salt
4 whole black pepper
250 grams white onion, finely chopped for garnish
5 limes, cut in 4
250 grams Romaine lettuce, ribs sliced very thin
250 grams radish, cut into small cubes
200 grams pork rinds, in pieces
2 avocados, cut into wedges
Preparation
30 mins
40 mins
Low
Cook the meat with 1/4 onion, garlic cloves, and whole peppercorns until the meat is well cooked, remove the meat and shred or chop.
In the broth where the meat was cooked, boil the pozole corn grains until they burst and are well cooked, season and return the meat to finish cooking, approximately 30 to 40 minutes.
Serve and accompany with the respective garnish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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