Jalisco style red pozole. Pre-cooked pozole corn saves you a lot of time and effort. The particular color and flavor of this pozole is due to the use of mirasol or guajillo chili.
Place the corn in a large pot, cover with water, add the garlic and salt to taste and cook over medium heat for 2 hours.
After that time, add the meat to the pot and cook for 1 hour or until the meat is very soft.
Meanwhile, boil the tomato until it has softened. Soak the chiles in hot water until they are soft, remove the seeds and stems and grind them together with the tomato, salt, oregano, cumin and 1 clove of garlic. Strain.
When the meat is already soft, remove it from the pot and shred it.
Pour the red sauce into the pot with the corn and bring it to a boil.Return the shredded meat to the pot, season to taste and bring it to a boil a few more minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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