As a Gift for this long weekend (in Mexico), I bring to you this delicious recipe that was taught by a dear Mexican friend, there are so many pozole recipes around, everyone has their way to make it, I added my personal touch, I saute the meat to add more flavour, I know this is not done usually and I've seen a few comments pointing this and that, but it is a cooking technic used to enhance the flavours, and I think it adds to the recipe, but as I said, everyone has their recipe, How do you make yours? do you like it Red, White or Green?
The Pozole, for those who don't know what it is, It's like a soup made from Cacahuazintle corn kernels, It's a corn with bigger and whiter kernels, depending on the region of Mexico it is made, it can have chicken, beef or pork, it is eaten with a side of lettuce, chopped radish, coriander, tostadas, and chillies.
the first time I had a pozole, I still lived at poza rica, And it was my friend Clau's Birthday, her mom came to visit and she made this delicious dish, and I fell in love with it, and when I moved to Villa, another friend of mine taught me, I was so happy, but to make it my own I researched on the internet, and consulted on other sites and I realised, there are thousand ways to make the pozole.
Don't think I'm sharing this recipe without the judgement of my Mexican friends, 3 good friends tried it and I got their seal of approval, the only thing missing for them, was that it needed to me a little bit more spicy.
- 500 grs. of pork leg
- 500 grs. of pork ribs
- 2 tablespoons of vegetable oil
- 1 kilo of pre cooked pozole corn
- 4 liters of water + 1 cup
- 2 guajillo chiles
- 2 ancho chiles
- 1 onion
- 5 cloves of garlic
- 1 cup peeled and chopped tomatoes
- 2 bay leaves
- 1 sprig of thyme
- dried oregano
- 2 buckets of chicken broth
- Chopped lettuce
- Chopped radishes
- 1/2 onion, chopped
- Cilantro chopped
- Corn tortillas
- Chili flakes
- Clean the chiles, remove the seeds and the veins, boil the peppers in boiling water for 5 min, let it stand another 5 minutes and remove them from water. Place the chiles in a blender and blend with 1/2 onion, 1 cup water and 2 garlic cloves. Reserve.
- Place the pot of stew on the fire and add the oil, then brown the minced pork into bite sizes , when the meat is browned (around 5 min) pour water, corn pozole. bouillon cubes of chicken, herbs, onion and garlic, finally add the chilly sauce that we reserved. Cook for 30 min.
- Add the tomatoes and continue cooking for 1 hour or until meat is tender.
- Serve the pozole with shredded lettuce, radishes, diced onion, lemon, a touch of coriander and tortillas.
Yield: 6 persons
Tags: Mexico, Easy Recipe, Red Pozole, pozole, Mexican Recipe
Be on the look out for the next posts, with more Mexican recipes, video tutorials and a lot of surprises, Let me tell you that this month my shop Chokolat Pimienta has a super promo, for every purchase, you get a 5% discount on your next purchase.
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