If you are about to embark on a culinary adventure and prepare your first
pozole, then you can't miss these incredible tips, as they are the best-kept secrets of chef Yamilette González, the mastermind behind the best
kiwilimón recipes.
Now you know, if you want to prepare the best pozole easily and practically, this is your chance to shine, as it is a
broth that dates back to pre-Hispanic times and is perfect for national celebrations, Christmas, birthdays, and all kinds of celebrations, let’s get to work!
You can also read: 7 pozole recipes for the whole week8 tips to prepare a 10 out of 10 pozole
For chef Yamilette,
pozole is characterized by being a dish with a concentrated meat flavor, which contrasts perfectly with lettuce, radish, onion, and lime juice, so with these tips, your pozole will be more delicious than ever.
1.
The secret is in the corn The most important ingredient in pozole is cacahuazintle corn, as it must be cooked to perfection to give the desired texture to the pozole. To make a truly exquisite pozole, we recommend buying
pozole corn in bulk, as it has a much fresher taste than precooked corn.
When you're at the market, make sure your cacahuazintle corn is clean and free of impurities so that you can cook it easily.
2.
Cook the corn to perfection The chef recommends cooking the
cacahuazintle corn for one hour if you are using a pressure cooker. If you are using a regular pot, cooking will take between 2 to 2 and a half hours.
3.
Season the pozole broth If you want to give your pozole an extra touch of flavor, then you can't miss this tip! Our star chef recommends cooking the pozole corn with onion, a head of garlic, oregano, salt, and water, as this will give the broth a better flavor.
4.
What meat is the best? In the case of meat, this will depend on each family's taste. For example, if children or grandparents are going to eat
pozole, chicken is a good option, as it is less fatty and easier to chew.
You can also read: How to cook corn for pozole?If you are inviting people who do not consume fatty food, then you can opt for lean pork meat, such as leg or shoulder. If you want a more intense meat flavor, go for head or pig’s feet.
Finally, no matter what protein you are going to add, remember to cut it into small pieces so that it cooks more quickly.
5.
When to add the meat? For a good pozole, you must let the pozole grains cook very well before adding the meat. So, when do we put it in the pot? Chef Yamilette points out that it is added after the corn grain bursts and everything is cooked on medium or medium-low heat so that the flavors concentrate perfectly.
6.
Enhance the flavors When the meat is added to the
corn, it will be time to start adding salt, but if you like an intense flavor, you can add a touch of chicken broth, you won’t regret it! You can also incorporate a bouquet of aromatic herbs like thyme, bay leaf, and marjoram.
7.
Sauté the sauce If you are going to prepare a
red pozole, don’t forget to sauté the adobo, as this makes everything cook much better. This sauce can be prepared with guajillo or ancho chili, garlic, and onion.
8.
¡Pozole takes time! Although it may seem obvious, remember that pozole is prepared through slow cooking, so it’s best to take your time, this way you’ll ensure it’s a total success among your guests.