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Lorenza

Lorenza Ávila

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White Pozole

30 mins
2h
Low
4.7
|
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The pozole is a broth of prehispanic origin, its name comes from the Nahuatl "pozolli" which means "sparkling" or "boiled" and there are different versions. On this occasion we prepare white pozole with pork and cacahuazintle corn; served with lettuce, radish, lemon, onion, oregano and chili pepper. A perfect dish to celebrate the national holidays. Take out your "pozole dishes" and do not miss trying this complete and delicious white pozole. Do not forget to serve it with some delicious tostados with cream and sauce; they will give the dish a delicious touch!
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Ingredients

6 portions
  • enough Water
  • 500 grams corn, cacahuazintle or white dent maize
  • 1/2 heads garlic
  • 1/2 onions
  • 250 heads pork
  • 250 grams pork, spine
  • 250 grams pork pulp
  • to taste sauce
  • to taste onion, finely chopped, to serve
  • to taste lettuce, cut into strips, to serve
  • to taste radish, sliced, to serve
  • to taste Dried oregano, to serve with
  • to taste lemon, to serve with
  • to taste pequin pepper, to serve with
  • enough corn tortilla chip, to
  • to taste oregano
  • to taste bay (laurel)
  • to taste thyme

Preparation

In a pot with boiling water, cook the corn with the garlic, onion, and herbs until the grain burst, about 50 minutes.
Add the pork and salt, cook on low heat for 1 hour or until the meat is soft.
Remove the meat and upon a cutting board, cut it into small pieces.
Serve the pozole with the meat in a deep dish with onion, lettuce, radish, oregano, lemon, chile piquin and serve with corn tostados.

PRESENTATION

Serve in a pozole dish with garnishes.

TIPS

You can use the precooked cacahuazintle corn to accelerate the cooking of the pozole, and you can find it in any supermarket.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (10)
Erika Renteria
15/09/2019 13:36:59
Delicioso!!
magdalena santaella
15/09/2019 01:26:36
Delicioso
Margarita Gonzalez
11/09/2019 10:35:16
Rica receta👍🏼
Gabriela Hernández
30/08/2019 11:53:40
Yo le pongo la cebolla y el ajo a la carne, son las únicas hierbas que utilizo para la preparación del pozole, de preferencia puedes cocinar la carne aparte para en cuanto este el maíz reventado le agregues al caldo de la carne al maíz ya agregado el caldo lo puedes sazonar con sal de grano de preferencia y para que el caldo quede un poco espeso del mismo maíz muele unas dos tazas y eso que moliste agrégalo al caldo veras que rico te queda. Leyendo unos comentarios para el maíz precocido no rinde lo mismo que si tu preparas el nixtamal, el precocido que te venden por kilo es como si hicieras solo 1/2 kilo de nixtamal si me explico verdad. Entonces para 20 personas yo preparo 2 kilos de maíz, de aquí saquen su proporción que necesitan. Espero les sirva algo esta información. Aparte yo preparo un chile especial para el pozole y una salsa de jitomate para preparar unas tostadas con la carne, lechuga, cebolla y salsa.
Consue Olis
26/08/2019 06:46:09
Riquísimo
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