Pozole El 26 Style

Name: Pozole El 26 Style
Total time: 3600 s
Yield: 6 servings
Ingredients: 2.2 lbs pork (I recommend pork leg with bone for extra flavor); 2.2 lbs pre-cooked hominy corn; 1 whole onion; 1 whole head of garlic; Salt; 3.5 oz (100 grams) dried guajillo chiles; 3 garlic cloves; 1/2 onion; Oil; For garnish:; 1/2 head romaine lettuce; 1/2 onion, finely chopped; Limes; Oregano; Radishes; Tostadas; Salsa; Dried chile piquin; 1 garlic clove; 1/4 onion; Salt; Water

Almendra Díaz de Campos @cook_2219340

México

This recipe is very special to me because it's part of my family's livelihood. It's called 'El 26 Style' after the place where we live. I hope you enjoy it.

Almendra Díaz de Campos @cook_2219340

México

This recipe is very special to me because it's part of my family's livelihood. It's called 'El 26 Style' after the place where we live. I hope you enjoy it.

Saved

Ingredients

60 minutes

6 servings

2.2 lbspork (I recommend pork leg with bone for extra flavor)
2.2 lbspre-cooked hominy corn
1whole onion
1whole head of garlic
Salt
3.5 oz (100 grams)dried guajillo chiles
3garlic cloves
1/2onion
Oil
For garnish:
1/2 headromaine lettuce
1/2onion, finely chopped
Limes
Oregano
Radishes
Tostadas
Salsa
Dried chile piquin
1garlic clove
1/4onion
Salt
Water

Saved

Steps

60 minutes

1

Rinse the pork and hominy. Place them in a large pot with the whole onion and head of garlic. Cover with water and cook for 45 minutes.
2

Meanwhile, prepare the sauce to give the pozole its red color. Boil the guajillo chiles until soft, then blend them with onion and garlic to taste.
3

Once the pork and hominy are cooked, strain the guajillo sauce and add it to the pot. Season with salt and simmer for 10 minutes.
4

Prepare the garnishes by chopping and thoroughly washing the lettuce, radishes, and onion. Arrange them on a platter with oregano and the rest of your garnishes.
5

Make the salsa by blending the ingredients together.
6

Serve hot and add garnishes to your liking.