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Recipe Category: Dinner
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Ingredients
- 1 kg of parboiled and precooked hominy corn
- 4 garlic cloves, peeled
- 1 onion, halved
- 4 ancho chili peppers without seeds
- 2 guajillo peppers without seeds
- salt to taste.
- 8 radishes, sliced
- 12 lemons, halved
- 1 finely chopped lettuce washed
- 1 chopped onion
- 2 avocados cut into wedges (optional)
- croutons
- 1/2 cup of oregano ground
- 1/2 cup of piquin chili powder
- 1/2 kg of minced pork pulp
Method
- Heat 4 liters of water and when it starts to boil add the corn, garlic and onion; cook over medium heat until corn begins to bloom; season with salt
- Add the meats, lower the heat and cook until they are cooked (if necessary, add more hot water); rectify the seasoning
- Meanwhile, soak the chiles in hot water to soften them and blend them with 1/2 cup of soaking water until obtaining a sauce
- Strain it over the pozole, correct the seasoning and cook over low heat for 20 more minutes
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