Name: White Pozole from Guerrero
Prep time: 70 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 500 grams hominy corn, precooked; 250 grams pork head, cut into pieces; 400 grams pork, pork spine and meat cut into pieces; 4 cloves garlic, whole with skin; 1/4 onions; 25 grams coarse salt; 4 whole black pepper; 250 grams white onion, finely chopped for garnish; 5 limes, cut in 4; 250 grams Romaine lettuce, ribs sliced very thin; 250 grams radish, cut into small cubes; 200 grams pork rinds, in pieces; 2 avocados, cut into wedges

Preparation

30 mins

40 mins

Low

Cook the meat with 1/4 onion, garlic cloves, and whole peppercorns until the meat is well cooked, remove the meat and shred or chop. In the broth where the meat was cooked, boil the pozole corn grains until they burst and are well cooked, season and return the meat to finish cooking, approximately 30 to 40 minutes.

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White Pozole from Guerrero

Ingredients

Preparation

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