Authentic home cooking from Spain, with US measurements. 
Pozole
Pozole is a very traditional Mexican recipe. It's the dish served during the national holiday on September 15th, Mexico's Independence Day.
This is a soup made with a special type of corn (cacahuazintle), meat (pork or chicken), vegetables, and salt. The ingredients can vary depending on the type of pozole or the region of Mexico where it's made.
What makes this soup unique is that when the cacahuazintle corn is cooked, it creates a foam, which gives the dish its name (pozole = foamy). A large-kernel variety (cacahuazintle) is used, pre-cooked in a light solution of water and lime for a couple of hours, which helps remove the fibrous husk from the corn. After pre-cooking, the lime solution is discarded and the kernels are rinsed. Then, the corn is cooked again for several hours until the kernels burst open and look like flowers. Once the corn has burst, the meat is added so the stew can absorb the flavor.
The meat most commonly used is pork or chicken, though some versions use fish or seafood.
There is also a vegetarian pozole, where the meat is replaced with gluten, mushrooms, or other types of mushrooms.
Pozole is usually served in a large, deep clay bowl. When serving, other ingredients are added to enhance the flavor: lettuce, onion, dried oregano, lime juice, radish, salt, and chili. In some regions of Mexico, chopped cabbage, avocado, and fresh cheese are also added. These toppings are placed on the table so each guest can add as much as they like. Pozole is enjoyed with corn tortilla chips and shredded cheese.
Making pozole takes many hours, but it's a simple recipe. Besides being served at parties and celebrations, Mexicans appreciate how easy it is to prepare for a large group.
Pozole was born from the fusion of pre-Hispanic Mexican and Spanish cuisine. Although its pre-Hispanic origins used meats that are no longer consumed today.
The most famous pozoles in Mexico come from Sinaloa, Jalisco, Michoacán, Nayarit, Colima, Guanajuato, and Guerrero.
The basic version is **white pozole**, from which other types are derived.
* **Red pozole** from Sinaloa and Jalisco is made with a red chili sauce (usually guajillo chili). It's one of the most popular pozoles in Mexico.
* **Green pozole** from the state of Guerrero uses a green tomato or green mole (pipian) sauce. In some provinces, one or two canned sardines are added. In the central part of the state, sometimes a raw egg is added.
Pozole
Pozole is a very traditional Mexican recipe. It's the dish served during the national holiday on September 15th, Mexico's Independence Day.
This is a soup made with a special type of corn (cacahuazintle), meat (pork or chicken), vegetables, and salt. The ingredients can vary depending on the type of pozole or the region of Mexico where it's made.
What makes this soup unique is that when the cacahuazintle corn is cooked, it creates a foam, which gives the dish its name (pozole = foamy). A large-kernel variety (cacahuazintle) is used, pre-cooked in a light solution of water and lime for a couple of hours, which helps remove the fibrous husk from the corn. After pre-cooking, the lime solution is discarded and the kernels are rinsed. Then, the corn is cooked again for several hours until the kernels burst open and look like flowers. Once the corn has burst, the meat is added so the stew can absorb the flavor.
The meat most commonly used is pork or chicken, though some versions use fish or seafood.
There is also a vegetarian pozole, where the meat is replaced with gluten, mushrooms, or other types of mushrooms.
Pozole is usually served in a large, deep clay bowl. When serving, other ingredients are added to enhance the flavor: lettuce, onion, dried oregano, lime juice, radish, salt, and chili. In some regions of Mexico, chopped cabbage, avocado, and fresh cheese are also added. These toppings are placed on the table so each guest can add as much as they like. Pozole is enjoyed with corn tortilla chips and shredded cheese.
Making pozole takes many hours, but it's a simple recipe. Besides being served at parties and celebrations, Mexicans appreciate how easy it is to prepare for a large group.
Pozole was born from the fusion of pre-Hispanic Mexican and Spanish cuisine. Although its pre-Hispanic origins used meats that are no longer consumed today.
The most famous pozoles in Mexico come from Sinaloa, Jalisco, Michoacán, Nayarit, Colima, Guanajuato, and Guerrero.
The basic version is **white pozole**, from which other types are derived.
* **Red pozole** from Sinaloa and Jalisco is made with a red chili sauce (usually guajillo chili). It's one of the most popular pozoles in Mexico.
* **Green pozole** from the state of Guerrero uses a green tomato or green mole (pipian) sauce. In some provinces, one or two canned sardines are added. In the central part of the state, sometimes a raw egg is added.
Open in Cookpad AppSteps
- 1
Prepare a large pot and add the pork and chicken. Cover with broth, season with salt, and bring to a boil. Meanwhile, lightly crush the garlic bulb to open it, slice the onion into thin strips, and set aside.
- 2
When the broth is boiling, add the garlic bulb, bay leaf, and onion. Cook until the meat is tender.
- 3
Remove the bay leaf, take out the meat, separate it from the bones, and shred it. Set aside.
- 4
Add the hominy, cumin, salt, and pepper to the pot. Bring to a boil. Meanwhile, finely shred the cabbage.
- 5
Serve in deep bowls with a portion of pork and chicken in each. Add cabbage, pork rinds, oregano, and chili flakes, then ladle in the broth.
- 6
Add two lime wedges and serve with corn tortilla chips. Delicious!
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