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Inés Miselem

Red Pork and Chicken Pozole

Name: Red Pork and Chicken Pozole
Prep time: 290 min
Cook time: 290 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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 red sauce; 4 guajillo chilies, clean and soaked, for red sauce; 1 tablespoon pequin pepper, clean and soaked, for 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 ground chile piquín, To accompany; enough Romaine lettuce, chopped, to accompany; enough avocado, sliced, to accompany; enough fried or toasted corn tortilla, To accompany

20 mins

4h 30 mins

Low

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Making red pozole will be simple 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 we provide has a mixture of pork and chicken, which makes it a very tasty dish, ideal to enjoy in community.

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Ingredients

8 portions

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Preparation

Cook the corn kernels in water for about 1 hour and a half or 2 hours.

Grind the wide peppers, guajillo peppers, tree peppers, garlic, onion, oregano in the blender, salt with a cup of the chili soaking water. Reserve this sauce to add to the pozole later.

Once the corn bursts, add the onion, garlic, thyme and bay leaf, pork, add salt and cover covered for 1 hour 40 minutes. Then add the chicken pieces and cook for 20 minutes more minutes.

When the meat is cooked, pour the sauce you prepared before, mix and let cook for 20 more minutes; add more water if necessary and check the seasoning.

Serve the pozole accompanied with onion, oregano, radish, chili, lettuce and toast.

PRESENTATION

Accompany with onion, radish, lettuce, oregano, piquín 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.