Rich red pozole of corn and pork, this dish is 100% Mexican and I love preparing it at national holidays.
Learn more about Yerania Ramirez Ramos
Ingredients6 portions
Preparation
The corn is boiled with two tablespoons of chicken broth. Detect that the grain is ready when they begin to peel.
It is there when you wash well and you put the bone and pork.
Subsequently, the garlic, onion, cumin and chili are crushed, strained and added to the corn with the boiling water.
It puts salt to taste and ready.
|
|||
|
|||
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: