- Pozole (For the soup)
- Pork tenderloin 1/2 kg, medium pieces
- White corn for precooked 1/2 kg
- White onion 1/2 large
- Dried red chilies 1 large pieces, without seeds
- Cumin powder 1/2 tbsp
- Garlic 1 clove, peeled
- Salt to taste • 1 kcal
- Black pepper to taste
- To accompany
- Radishes 4
- Lettuce or small cabbage 1/2
- White onion 1/2 chopped
- Dried oregano 1 tbsp
- Dried or powdered chili 1 tbsp
- Lemon 1
- avocado 1/2
I am an admirer and lover of well-made broths, with tropical and well-defined flavors. The pozole, one of my favorites, is a broth of Mexican origin made from corn, it is added pork, chicken, etc, this will depend on the region of the country, is commonly accompanied with toast. It is of pre-Hispanic origin where it was a simpler broth but with the passage of time have been replaced or integrated new ingredients to enhance its flavor, each area has a different way of making it, thus originating variations of the basic preparation; this time I want you to enjoy creating a pork pozole, you will love its great flavor, it will fill you with energy and you will enjoy cooking this Mexican culinary art work, which in the end will conquer all your guests. You'll love it!
Wash white corn very well under running water. Place in a pot with plenty of water and cook until smooth and the beans have burst, about 50 to 70 minutes. Place the onion, garlic and pork in a pot. Cover with 3 ½ liters of water and cook over medium heat for 1 hour or until the meat feels soft. Once cooked, remove the onion and garlic from the broth. Remove the meat and discard (do not throw the cooking water because there we will add the sauce and other ingredients). With a spoon or skimmer remove the foam that is forming. Boil 2 cups of water and pour it into the glass of the blender. Add the chilies (without tail and seeds) together with the cumin and garlic that you removed from the pot (optional). Blend until there are no lumps and empty in the cooking water of the pig.
Add the shredded meat, cooked white corn, season with salt – pepper to taste. Cook covered for 60 to 80 minutes over medium low heat. Rectify seasoning and serve hot. You can prepare from the morning and leave on the stove (with the fire off) so that the pozole has time to rest and have a richer flavor or serve at the moment. Accompaniers: Cut the cabbage and cook it a little in boiling water; Peel the avocado and slice it; wash the radishes and slice them; Peel and slice the onion. Serve hot with radish, avocado, cabbage or lettuce, onion, dried oregano, lemon and chili powder.
Nutrition Facts Servings: 8 Amount per serving Calories 249 % Daily Value* Total Fat 7.6g 10% Saturated Fat 2g 10% Cholesterol 91mg 30% Sodium 255mg 11% Total Carbohydrate 10g 4% Dietary Fiber 3.3g 12% Total Sugars 4.7g Protein 34.4g