The pozole is a typical Mexican dish that is based on a corn soup to which you can add pork or chicken. This soup has cacahuacintle corn as its protagonist (although if we have no option to acquire it, we can replace it with another type of corn).
Types of pozole
The pozole can vary according to the gastronomy of each locality where it is prepared, however, it is divided into two groups:
White pozole. It is made with pork and is served in deep dishes so that each person can add vegetables and condiments to their liking. The use of lettuce and onions as a complement stands out.
Red or spiced pozole. They are seasoned with hot pepper and according to the ingredients we use, their color will be red or green.
The pozole in both cases can be accompanied with cabbage, oregano, lemon juice, avocado, fresh cheese, chili powder, lettuce, and some species and sauces that are to our liking. In addition, it is usually accompanied in a traditional way with the typical corn tortillas.
Prepare White Pozole
To prepare this typical Mexican dish we need: a kilo of corn, a kilo of pork leg in pieces, half a head of pork, a kilo of pork rib, a whole onion, garlic, pepper and salt. To prepare the accompaniment we must chop onion, romaine lettuce, radishes and have lemon and spicy sauce.
The first thing will be to place the pork in a saucepan and add water, the whole onion, garlic and a little salt. Let everything cook for an average of one hundred and twenty minutes over low heat and proceed to remove from heat. Remove the garlic and onion and add the corn, putting everything back on the fire for at least sixty minutes.
When the corn is well cooked, we remove the pieces of meat and serve them in the dishes and then add the broth and corn. The white pozole can be accompanied with toast and with the aforementioned ingredients.
Finally, we have selected the previous and next article of the block "Prepare the trip"so you can continue reading: