Pozole is a traditional Mexican recipe that is eaten on September 15th, Mexican Independence Day.
It is a soup based on large corn kernels (kakawa jintle), meat (chicken, pork), and vegetables. Ingredients vary depending on the type of pozole being prepared or the region of Mexico where the pozole is made. White pozole is the basic one and others are derived from it. Red pozole is popular in the states of Sinaloa and Jalisco, where it is eaten with red chile sauce (usually guajillo chili peppers). Green pozole in Guerrero is made with green tomato sauce or green mole (tpipián). Depending on the region, canned sardines or one or two raw eggs may be added.
When cakawazintle corn is cooked, it forms bubbles, which gives the dish its name (posole is of Nahuatl origin) Posiri (means frothy) pre-cooked Soak them in a light lime water solution for several hours to remove the fibrous shell that covers them. Then the grains are washed and a second round of intensive cooking begins (several hours) until the corn kernels burst and take on a flower-like shape. Then add the meat to give the stew a meaty flavor.
When serving, add other ingredients for extra flavor, such as lettuce, onion, powdered oregano, lemon juice, radish, salt, and chili pepper. In some regions of Mexico, chopped cabbage, avocado, and fresh cheese are also added. Eat with corn tortilla toast and grated cheese.
Difficulty: Medium
Time: 3 hoursyes
material:
- Pork 1/2kg
- 1/2kg beef (for shredding)
- Chicken breast 1/2kg
- 7 ancho or colored chiles
- 2 medium garlic cloves
- 2 medium onions
- 1 medium tomato
- a little coriander
- hominy
To decorate:
- chopped lettuce
- radish
- cheers
Preparation:
Cook 3 pieces of meat with onions and 1 clove of garlic. When it’s cooked, take it out and cut it into strips.
Separately, already cleaned peppers and tomatoes are cooked without seeds.
Next, blend the tomatoes, onions, garlic, coriander, and chili peppers. Add this sauce to the broth in which the meat was cooked, season to taste, add salt to taste.
Next, meat and carrots are added. Season the soup for a few more minutes until it takes on some color.
Served on a deep plate with lettuce, radishes, and toast.
