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Recipe of Pozole Rojo Queretano

Pozole Rojo Queretano

45 mins
45 mins
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Enjoy this delicious and simple pozole in the company of your family and friends. They will be happy!
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6 portions
  • 2 kilos pork, pulp
  • 4 pork, knuckles (with bone)
  • 2 bags corn, precooked pozolero
  • 6 guajillo chilies
  • 6 ancho chili peppers
  • 6 tortillas
  • enough chicken soup
  • to taste oregano
  • to taste lettuce
  • to taste lemon
  • to taste Chile de árbol pepper, powdered
  • to taste radish, chopped
  • to taste avocado
  • 1 onion, chopped
  • to taste fried or toasted corn tortilla
  • to taste cream
  • 1 clove garlic


Place the pork pulp and knuckle in the express pot with everything and bone and put enough water to cook. Season with 1 clove of garlic, a piece of onion and salt to taste. Cook for 45 minutes from when the steamer begins to steam and let stand for 15 minutes to cool down (this time is important since it is finished cooking well). Once cold, finely shear the meat with a fork and discard the bone. Save the broth.
On the other hand devein the guajillo chiles and fry lightly because if they burn they taste very bad.
Boil the chiles a little and when they are cold, devein them well.
The tortillas are passed through oil so that they soften.
Grind all the peppers with the tortillas, 1 clove of garlic and a little onion. Add a little hot water (with which you boiled the wide chili can be) to make it easy to grind it. Set aside the mixture
Put in a pot with enough water and salt and boil the corn until it is soft.
In the same broth in which the meat was cooked, it is placed on low heat and the mixture of chili and tortilla and corn is incorporated. Let it boil about 10 minutes and incorporate the meat. Check if you need more water and if so let it boil another 10 minutes. It is tasted and seasoned with chicken broth to taste. Let boil for 20 more minutes.


It is served with finely chopped lettuce, chopped onion, oregano, lemon, chili powder, avocado and radishes. It is accompanied by toast with cream.


As a suggestion, I mix more chili and I keep it, because when it overfills and overheats it dries a little. Then more chile is poured more water and more chicken broth and yields much more. Serve hot.

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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
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Lore Marvel
11/02/2016 11:44:10
A través de iOS La tortilla molida es la diferencia

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