Cook the meat in a pressure cooker with 1/4 onion, 1 garlic, water to cover the meat, and salt. Let it cook for 45 minutes.
Remove the meat from the pot, shred it, and set aside. In the same water from the meat, cook the corn and add a little more salt. Let it cook for 1 hour.
Serve the broth, corn, and meat into a pot where the pozole will finish cooking.
Blend 3 garlic cloves, half an onion, guajillo chili, and the Knorr cube. Strain the mixture and serve over the broth.
Let the pozole cook for at least 15 minutes. Taste and adjust the salt if necessary.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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