RED POZOLE WITH PORK MEAT

TRADITIONAL RED POZOLE WITH PORK MEAT

With mom’s seasoning
Yield: 8 to 10 servings
Estimated time: 2 hours and 30 minutes

Ingredients

For the pozole
1.2 kg pork cut into medium pieces
1 kg pozolero corn pre-cooked
5 guajillo chilies, clean, deveined and seedless
3 wide, clean, deveined and seedless chilies
1⁄2 onion
4 cloves of garlic
Go out to the pleasure
Sufficient water
To accompany
Thinly chopped lettuce
Sliced Radish
Thinly chopped onion
Broken lemons
Corn Toast
Roasted tree chile or homemade red sauce, optional

Preparation step by step

1. Cooking the pork meat
Place the pork in a large pot and cover it completely with water.
Add salt to taste and cook over medium heat for approximately 1 hour and 30 minutes, removing the foam that forms on the surface.

When the meat is too tender, remove it from the broth. Shred one part and store the rest in medium pieces.
Reserve both meat and cooking stock.

1. Cooking the corn pozolero
Rinse and drain very well the premature pozolero corn.
Add it to the pot with hot broth and cook for about 20 minutes, until the grains are soft and begin to open.

1. Soften the chillies
Place the guajillo chilies and broad chilies in a small pot.
Cover them with water and cook for 8 to 10 minutes, until completely soft.

Remove the chilies from the water and let them cool slightly.

1. Prepare the red sauce
Place in the blender the cooked chilies, onions, garlic cloves and about 1 cup of the broth where the meat was cooked.
Bleach until you get a red, tersa, uniform and slightly thick sauce.
To get a thinner broth, pass the sauce through a strainer.

1. Integrate the pozole
Pour the red sauce colada directly over the pot with the pozolero corn.
Reincarnate the pork, both shredded and medium cuts.
Mix carefully and adjust the amount of salt.
Cook everything over medium-low heat for 25 to 30 minutes, until the broth attains a bright red color and the meat absorbs the flavor of the chilies.
The meat should be soft, juicy and with a natural red texture

1. Serve
Serve the pozole well-hot in shallow plates, trying to place enough corn, red broth and visible pieces of pork.
Decorate with lettuce, radishes, chopped onion and a few drops of lemon juice.

Serve with corn toast and, for a spicier touch, add roasted herb chili or homemade red sauce.