Pozole estilo Guerrero (México) 
Guerrero-Style Pozole (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.
Guerrero-Style Pozole (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.
Cooking Instructions
- 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.
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