Mexican Pozole

Name: Mexican Pozole
Prep time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1/2 balls corn, cacahuatzintle or 8 tender ears of corn, shelled; 6 ancho chile, deveined, deseeded, and soaked in hot water; 1 onion; 3 cloves garlic; 1 drizzle chicken consommé, in powder; 1/2 balls pork tenderloin, or leg in pieces; 1 drizzle oregano; 1 lettuce, thinly sliced; 1 radish, in a bunch, sliced; 5 lime, halved; piquín chile; Milpa Real® tostada shell

Milpa Real

A complete main dish in just one soup. This pozole features corn kernels, pork meat, and a delicious broth. It is served with lettuce, radishes, limes, and Milpa Real tostadas.

Reviewed by Editorial Team of Kiwilimón

Published: 29-11-2009

Preparation

30 mins

Medium

Cook the corn or ears of corn without salt until soft. The meat is boiled in water with salt, garlic, and onion. The ancho chiles are blended with the water in which they were soaked, along with oregano and garlic, and strained into the pot with the corn kernels. Add the cooked meat and a bit of the meat broth, season with the consommé, and boil for 15 minutes. It should have a light atole consistency. It is served very hot in clay bowls called pozoleros, garnished with lettuce, radishes, oregano, chili, and lime juice, and accompanied by Milpa Real tostadas.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Mexican Pozole

Ingredients

Preparation

Nutritional information

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