Traditional Mexican Red Pozole
Helena Gómez
You will love this red pozole, it is the traditional red pozole accompanied by meat and all the ingredients that make up the pozole.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups hominy corn
  • 6 ancho chiles, deveined, ginned and soaked in hot water
  • 1 onion
  • 3 cloves garlic
  • 1 cube beef consomme
  • 1/2 kilos pork tenderloin, or leg in pieces
  • oregano, to taste
  • 1 lettuce, thin slice
  • 1 cup radish, sliced
  • 5 limes, matches
  • piquín chiles, to taste
  • tostadas, to taste
  • sour cream, to taste for toasts
Preparation
30 mins
0 mins
Medium
  • The meat is cooked in water with salt, garlic and onion.
  • The ancho chiles are blended with the water in which they were soaked with a pinch of oregano and garlic.
  • Strain into the pot where the meat is, season with the consommé and boil for 15 minutes.
  • Remove the meat from the pot and shred it, add the corn kernels to the pot so that they are sewn.
  • Serve aliente, garnished with lettuce, radishes, oregano, chili pepper and lemon juice.
  • Spread cream on toast and serve.

Nutritional Information

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