Ingredients:
1 kg pork, cut into pieces
500 g pozolero corn, pre-cooked
4 guajillo chilies, deveined and soaked
2 wide chillies, deveined and soaked
, 1 large onion, chopped
de 4 cloves of garlic
2 tomatoes, roasted
2 litres of chicken broth or water
1 teaspoon of dried oregano
gusto Go out with pleasure
Lemon to serve
Lettuce, finely chopped, to serve
as Radish, thinly sliced, to serve
pic White onion, finely chopped, to serve
Chili powder or hot sauce, to serve
Tostadas or fried tortillas, to accompany
Instructions:
Prepare the broth: In a large pot, cook the pork with salt and water or chicken broth until tender, approximately 1-2 hours over medium heat. Removes foam that forms on the surface.
Prepare the red sauce: In a blender, mix the soaked guajillo and ancho chilies, roasted tomatoes, a piece of onion, and two garlic cloves with a little of the pork cooking liquid. Bleach until you get a smooth sauce.
Cooking the pozole: Once the meat is tender, add the pozolero corn and red sauce to the broth. Slow cook for 30 minutes to integrate the flavors.
Season: Add oregano and adjust salt to taste. Let the pozole simmer gently for a few more minutes.
Serve: Serve pozole in bowls and allow each diner to add its own condiments: squeezed lemon, lettuce, radish, onion, chili powder, and toast.
Enjoy this delicious and comforting red pozole, perfect for any special occasion or to warm up a cold night!