Pozole Rojo Recipe

Pozole Rojo Recipe

Ingredients

• 1 kg of parboiled and precooked hominy corn
• 4 garlic cloves, peeled
• 1 onion, halved
• 4 ancho chili peppers without seeds
• 2 guajillo peppers without seeds
• salt to taste.
• 8 radishes, sliced
• 12 lemons, halved
• 1 finely chopped lettuce washed
• 1 chopped onion
• 2 avocados cut into wedges (optional)
• croutons
• 1/2 cup of oregano ground
• 1/2 cup of piquin chili powder
• 1/2 kg of minced pork pulp

Method

1. Heat 4 liters of water and when it starts to boil add the corn, garlic and onion; cook over medium heat until corn begins to bloom; season with salt
2. Add the meats, lower the heat and cook until they are cooked (if necessary, add more hot water); rectify the seasoning
3. Meanwhile, soak the chiles in hot water to soften them and blend them with 1/2 cup of soaking water until obtaining a sauce
4. Strain it over the pozole, correct the seasoning and cook over low heat for 20 more minutes

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