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Making red pozole will be easy with this recipe in which you only have to follow three steps. The red pozole is very famous in Jalisco, although it is also prepared in different regions and each one has its own version and its way of accompanying it. The recipe that we provide you uses a mixture of pork and chicken, which makes it a very yielding dish, ideal to enjoy in community.
1/2 kilos cacahuazintle corn, for pozole, ready to burst
3 liters Water
1 head garlic
1 leave bay (laurel)
2 branches thyme
1 kilo pork meat, mixed
1 onion
to taste salt
1/2 kilos chicken, (Leg and thigh)
3 ancho chili peppers, soaked, for the red sauce
4 guajillo chilies, clean and soaked, for the red sauce
1 tablespoon piquín chili, clean and soaked, for the red sauce
1 clove garlic, for the red sauce
1/4 onions, for the red sauce
to taste salt, for the red sauce
1 tablespoon oregano, for the red sauce
enough vegetal oil
enough onion, filleted, to accompany
enough oregano, To accompany
enough radish, sliced, to accompany
enough chili powder, To accompany
enough romaine lettuce, chopped, to accompany
enough avocado, sliced, to accompany
enough tostada corn, To accompany
Preparation
Cook the corn kernels in water for about 1.5 to 2 hours.
Grind the ancho chiles, the guajillo chiles, the arbol chiles, the garlic, the onion, the oregano in the blender, salt with a cup of the soaking water of the chiles. Reserve this sauce to add to the pozole later.
Once the corn bursts, add the onion, garlic, thyme and bay leaf, the pork, add salt and cook covered for 1 hour 40 minutes. Then add the chicken pieces and cook for 20 more minutes.
When the meat is cooked, pour the sauce that you prepared before, mix and cook for 20 more minutes; add more water if necessary and check seasoning.
Serve the pozole accompanied with onion, oregano, radish, piquín pepper, lettuce and toast.
PRESENTATION
Accompany with onion, radish, lettuce, oregano, chili pepper, avocado and toast.
TIPS
Cook the corn without salt, otherwise it will not burst or “bloom”. Cook the meat at medium or low temperature so that the broth does not evaporate too much and the flavor is concentrated.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
178.9
kcal
8.95%
Carbohydrate, by difference
7.5
g
2.5%
Protein
6
g
12%
Total lipid (fat)
13.9
g
21.38%
100
Do you want to know what other nutrients this recipe has?
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Ratings(5)
Lupita Garduño
14/09/2020 16:33:03
Muy rico y fácil, gracias
Doris Suarez
14/09/2020 13:39:59
Deliciosa la haré muchas gracias Bendiciones
Verónica Zavala
21/06/2020 07:10:24
Gracias por la receta
Alicia Rico
19/04/2020 10:14:53
mi platillo preferido. mmmmmmm
Laura Fernández
17/01/2020 11:25:36
Calificado desde Kiwilimón tvOS
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