Ingredients for 10:
- 1½ kilograms of precooked corn
- 3 kilograms of pork bones
- 4 kilograms of pork
- 1 head of garlic
- 300 grams of onion
- 100 grams of guajillo chile
- 200 grams of radish
- 200 grams of romaine lettuce
- 2 tablespoons of cumin
- 50 grams of oregano
- 100 grams of lemon
- 1 pinch of salt
Preparation:
1. Let the corn soak in water with lime and decapitate it before cooking.
2. In a large saucepan, cook the corn along with a halved onion and a head of garlic. For 1.5 kg of corn use approximately 15 liters of water. It is advisable to cook the corn without salt.
3. Before it starts to boil, add the bones and the pork meat, let it cook for 2 hours, foaming constantly, which means that you must remove any impurities released by the meat from the broth. After 2 hours, we check the meat and, when it is ready, remove it from the broth, leaving only the bones to cook them for 4 more hours. The red pork pozole is cooked over low heat.
4. Let the meat cool a bit and shred it when it is warm. Reserve it for the time to serve the red pozole.
5. In a separate saucepan, cover the seeded and deveined chilies with water and cook them with half an onion and 3 garlic cloves. Blend the chiles with a little of the cooking water so that a thick marinade remains.
6. Remove the pork bones, onion and head of garlic from the broth and add the strained marinade.
7. Grind the cumin and add it with the shredded meat to the pozole, season with salt and let it boil for 15 more minutes.
8. Cut the previously disinfected julienne lettuce, the onion into small cubes and the radish into slices. Reserve for the moment of serving.
This recipe is accompanied by chopped vegetables, a little oregano, salt, lemon and piquín chili. It can also be accompanied with toast or corn tortillas.