Guerrero-Style Pozole (Mexico)

Name: Guerrero-Style Pozole (Mexico)
Total time: 4500 s
Yield: 5 servings
Ingredients: 2.2 lbs precooked hominy corn (cacahuazintle) (1 kg); 1/2 lb pork shoulder (about 225 grams); 1/2 lb pork ribs (about 225 grams); 1 pork shank, cut into pieces; 1 pig's foot; 1/2 pork head, cut into pieces; 1 head garlic, peeled; 1/2 onion; 1/2 head lettuce, thinly sliced; 4 radishes, sliced; 2 avocados; 1/4 lb pork cracklings (about 115 grams); 1/2 can sardines in tomato sauce; 1/2 onion, chopped; 2 limes; 1 raw egg; Chili powder (piquín), to taste; Oregano, to taste

carmen munguia carrillo @cook_1097749

Mexico

Pozole is a traditional Mexican dish made with large corn kernels (cacahuazintle). There are different types depending on the region: red (with guajillo chili), green (with green pumpkin seeds), or white. Traditionally, all varieties are made with pork, but nowadays you can also use chicken, seafood, beef, and more.

carmen munguia carrillo @cook_1097749

Saved

Ingredients

1 hour 15 minutes

5 servings

2.2 lbsprecooked hominy corn (cacahuazintle) (1 kg)
1/2 lbpork shoulder (about 225 grams)
1/2 lbpork ribs (about 225 grams)
1pork shank, cut into pieces
1pig's foot
1/2pork head, cut into pieces
1 headgarlic, peeled
1/2onion
For serving
1/2 headlettuce, thinly sliced
4radishes, sliced
2avocados
1/4 lbpork cracklings (about 115 grams)
1/2 cansardines in tomato sauce
1/2onion, chopped
2limes
1raw egg
Chili powder (piquín), to taste
Oregano, to taste

Saved

Steps

1 hour 15 minutes

1

Blend the peeled garlic and onion with a little water until smooth.
2

In a large pot, add the hominy corn with plenty of water and the blended garlic and onion mixture. Add all the meats, cover, and bring to a boil. Cook for about 2 hours, until the corn is tender and has burst open.
3

Remove the meats once they are very tender. Season the broth with enough salt and a little chicken bouillon powder to enhance the flavor. Cut the meats into small cubes.
4

To serve, add a mix of all the meats, lettuce, onion, radishes, avocado, sardines, pork cracklings, oregano, chili powder, lime, and a raw egg to each bowl.
5

Make sure the soup is very hot so the egg white cooks from the heat. Serve with tostadas as desired.