1 kilo of precooked hominy corn
1 whole onion
1 whole head of garlic
2 fresh bay leaves
2 sprigs of fresh thyme
2 sprigs of fresh marjoram
2 sprigs of fresh oregano
750 grams of pork leg
750 grams of solid pork
750 grams of pork backbone
1 pig trotter
50 grams of ancho chili, deveined and seeded 50 grams of guajillo chili (the least spicy), deveined and seeded
4 dried chiles de arbol (optional) grain salt to taste
AT YOUR SERVICE
1/2 romaine lettuce, thinly sliced 1
0 radishes, thinly sliced
1 white onion, finely chopped
5 lemons, cut in half Pozole sauce or ground piquín chili
1 package of corn chips
1. Place the corn in a large pot along with the onion, head of garlic, bay leaf, thyme, marjoram and oregano.
Add 5 liters of water and heat over high heat until it begins to boil, reduce heat to medium, cover and cook until the corn pops (it can take from 30 minutes to 1 hour).
2. Meanwhile, boil chiles for 10 minutes or until softened. Grind very well with a little water and strain.
3. Rinse the meat very well and add it to the pot with the popped corn. Add the ground and strained chiles. At this point (not before) you can add salt. Reduce heat to low, cover, and cook, skimming surface occasionally, until meat is tender but firm, about 2 hours.
4. Take all the meat out of the pot and cut into regular sized pieces, removing the bones from the pig’s trotter. Discard the onion, garlic and herbs. Return the meat to the pot.
5. Rectify the seasoning and let it boil over low heat until the meat is completely soft. 6. Serve the pozole with lettuce, radishes and onion. Add lemon juice and salsa for pozole or chile piquín to taste. Accompany with corn toast.
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