Pozole, the Mexican soup
A corn-based broth perfect for winter, to which different types of meat are added, such as pork, chicken, or beef, along with a variety of dried chilies that give it a unique and spicy flavor. This is none other than Pozole, one of the most famous stews in Mexican cuisine.
To prepare pozole:
- 1 can of precooked hominy corn of 850 gr.
- 300g of pork ribs in small pieces
- 300g of pork shoulder in small pieces
- 4 cloves of garlic
- 1/4 of an onion
- Salt to taste
- Black pepper to taste
To prepare the garnish
- 1 medium onion, finely chopped
- Sour cream for spreading on toast.
- 5 limes or lemons
- 1 avocado (optional)
- Oregano
Elaboration
- Clean the meat and wash it.
- Dice ¼ of an onion and two cloves of garlic.
- Sauté and add the meat to seal.
- Once the meat is browned on all sides, add water, salt and pepper.
- Add the corn and let it simmer for 2 or 3 hours over medium-low heat. (You can use a pressure cooker to speed up the process.)
- When it's ready, the meat is tender and the corn is flowering, take the meat out, let it cool, shred it and mix it back in, or serve the pieces directly, depending on their size.
- Place the garnish ingredients on separate plates, so each diner can serve themselves what they like.
