Jalisco Pozole

Alejandra Cota
During these patriotic festivities, take the opportunity to prepare the traditional Jalisco pozole, which is delicious. This popular broth made from a mixture of chiles, corn, and pork will be the star dish of the night. Serve it with onion, lettuce, radish, oregano, and corn tostadas with cream. Make your Mexican night an unforgettable event where Jalisco pozole will be everyone's favorite dish.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 cups hominy, precooked
  • 1 garlic head
  • 1/2 onions
  • 2 tablespoons salt
  • 500 grams pork, meat
  • 2 pig's feet
  • 2 tablespoons lard, for the sauce, divided
  • 5 árbol chiles, seedless for the sauce
  • 5 pasilla chiles, seedless for the sauce
  • 5 ancho chiles
  • 2 tablespoons salt
  • 1 lettuce, finely chopped for garnish
  • 4 onions, finely chopped, for garnish
  • 20 radishes
  • 2 tablespoons ground oregano, for garnish
  • 8 limes
  • 8 tostadas
  • 1/2 cups sour cream
Preparation
20 mins
1h 30 mins
Low
  • In a pot with boiling water, cook the corn with the garlic, onion, salt, meat, and pig feet. Cook until the meat is tender and the kernels burst, about 1 hour.
  • For the sauce, fry the chiles with a tablespoon of lard until they release their aroma. Soak them in hot water for 15 minutes until soft, and blend with a little of the soaking liquid until smooth.
  • In a pot, heat the remaining lard over medium heat and fry the sauce for 5 minutes. Add half of the sauce to the corn and meat mixture, let it come to a boil, and cook on low heat for 20 more minutes. Season with salt.
  • Serve the pozole and accompany it with lettuce, onion, radish, oregano, lime, tostadas with cream, and the rest of the sauce.

Nutritional Information

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