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

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.