White pozole with salsa macha

Mundet
We know that Mexican Independence Month is the perfect time to organize a Mexican night or a family fair, so get ready to prepare a very Mexican menu with pozole, tostadas, tacos, garnachas, antojitos, fresh waters, and more.It is worth mentioning that, although Mexican food offers a wide variety of recipes, most Mexican families prepare a good pozole to celebrate September 15th, so we decided to give a twist to the traditional version and prepared this one with a touch of salsa macha, it’s delicious!So don't think twice and prepare this white pozole with spicy salsa and pair it with Sidral Mundet® Strawberry-Kiwi flavor, long live Mexico!Click to see more recipes to vary your menu!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo hominy corn, precooked
  • water
  • 500 grams pork loin, in medium pieces
  • 500 grams pork leg, in medium pieces
  • salt
  • 1/4 onions
  • 1/2 garlic heads
  • 1 teaspoon oregano
  • 1 cup vegetable oil, for the salsa macha
  • 2 cloves garlic, for the salsa macha
  • 1/2 cups árbol chile, without tails, for the salsa macha
  • 1 ancho chile, for the salsa macha
  • 1 morita chile, without tails, for the salsa macha
  • coarse salt, for the salsa macha
  • 1/4 cups sesame seeds
  • lettuce, in thin strips, for garnish
  • onion, finely chopped, for garnish
  • radish, in thin slices, for garnish
  • lime juice, for garnish
  • tostadas, for garnish
  • sour cream, for garnish
  • Sidral Mundet® Strawberry-Kiwi Flavor
Preparation
30 mins
1h 5 mins
Low
  • Add the hominy, pork meat, onion, garlic, salt, and oregano to a pressure cooker, pour enough water, cover, and cook over medium heat for 50 minutes. Let the pot cool, uncover and remove the meat, onion, and garlic. Shred the meat and set aside.
  • For the salsa macha: heat the oil in a pot, add the chiles, and cook for 5 minutes or until they are golden and change slightly in color. Remove the chiles and half of the oil and set aside. Add the sesame seeds and salt to the pot and cook for 2 minutes. Let cool and set aside.
  • When the chiles are cool, blend with the reserved oil until the sauce is very well blended. Place in a bowl and mix with the sesame oil and salt. Set aside.
  • Serve some corn in a deep plate, pour some broth, add the meat, and garnish with a little lettuce, onion, and radish. Serve your pozole with tostadas, cream, salsa macha, and Sidral Mundet® Strawberry-Kiwi flavor!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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