- Spine1 Gram(s)or pork loin (or mixture of the two), in medium pieces
- White Corn500 Gram(s)for precooked pozole
- White Onion½ Piece(s)large pieces
- Guajillo Peppers3 Piece(s)dried, seeded
- Cumin Powder½ Tablespoon(s)
- Clove Garlic1 Piece(s)peeled
- SaltAs needed
- Black PepperAs neededto taste
The Pozole is a Mexican dish that has different variations over time and depending on the region in which it is prepared. Currently, the most common are red, green and white, today we will tell you how to prepare red, Jalisco style. In addition its very delicious, very nutritious. You’ll love it!
We tell you how to prepare a delicious Pozole and we also give you the best tips and tricks so that you do not suffer in the kitchen.
Cooking the corn
Wash the corn very well until the water comes out clear.
In a pot, with plenty of water, cook the corn until it softens and the beans burst, approximately 50 to 70 mins.
Preparing and cooking the meat
Add the onion, garlic and pork in another pot. Cover with ½ liters of water, leave them on medium heat for 1 hour, until the meat feels soft.
Once the meat is cooked, remove the onion and garlic. Take out the meat and shred or leave large pieces if you prefer.
Do not throw the meat cooking water.
Remove the foam that is forming.
Boil 2 cups of water apart then in the blender add the chiles (without tail and seeds) with the cumin and garlic that you took from the pot where the meat boiled. Blend very well and empty in the cooking water of the pig.
Add the meat, the well cooked corn, season with salt and pepper to taste.
Pozole final steps
Cook everything with a lid now, for 60 or 80 minutes, over medium low heat.
Taste its flavor, if necessary add salt and pepper.
Tips and tricks for a perfect pozole :
Buy precooked pozole corn, sell it in bags or cans.
The longer you cook it or let it rest, the better taste it grabs.
You can choose the pieces of meat that you like best.
You can prepare it from a day before, it will taste better.
You can freeze it and eat in other seasons.