A traditional dish from Mexican cuisine, pozole is a hearty and flavorful broth often prepared for celebrations and special occasions. This recipe features pork as the main protein, but it can also be made with chicken or beef. The key to a great pozole lies in the preparation of cacahuazintle corn, which traditionally requires several steps. However, modern conveniences like pre-prepared corn make this process much easier. This dish is served with fresh accompaniments like...
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Ingredients
Main Ingredients
cacahuazintle corn prepared for pozole1000g
head garlic1
pork loin1 3/4lb
cleaned pork trotters400g
onion1
salt
ancho chiles6
oregano1tbsp
meat broth
To Accompany the Pozole
lettuce, julienned
radishes, sliced- medium onions, thinly sliced2
limes, quartered2
Spicy Salsa
árbol chiles, roasted and deseeded20
vinegar1/2cup- salt
Nutrition (per serving)
Calories
478.4kcal (23.92%)
Protein
37.3g (74.6%)
Carbs
29.0g (10.55%)
Sugars
1.0g (2.06%)
Healthy Fat
15.7g
Unhealthy Fat
10.4g
% Daily Value based on a 2000 calorie diet
How to make Pozole
Prepare the Corn
- Step 1
Rinse the cacahuazintle corn thoroughly and set aside.
Prepare the Ancho Chiles
- Step 1
Clean the ancho chiles by cutting them in half, removing the seeds and white parts.
- Step 2
Soak the chiles in water for 30 minutes.
Cook the Meat
- Step 1
In a pot, place the pork loin and pork trotters along with the onion (cut in half) and salt to taste.
- Step 2
Cook until the meat is tender. Remove the meat from the broth and cut it into pieces.
Prepare the Chile Mixture
- Step 1
Blend the soaked ancho chiles with their soaking water and add the oregano.
Combine Ingredients
- Step 1
In a large pot, place the corn and add the blended chile mixture, straining it beforehand.
- Step 2
Add the cooked meat, the whole head of garlic, and some of the meat broth to the pot.
Season and Cook
- Step 1
Adjust the seasoning by adding more salt if necessary.
- Step 2
Cook everything together over low heat for 15 minutes.
Finish Cooking
- Step 1
After the cooking time, turn off the heat, remove the head of garlic, and keep the pot covered.
Prepare the Spicy Salsa
- Step 1
Mix all the salsa ingredients (roasted árbol chiles, vinegar, and salt) and place them in a small bowl.
Nutrition (per serving)
Nutrition (per serving)
Calories
478.4kcal (23.92%)
Protein
37.3g (74.6%)
Carbs
29.0g (10.55%)
Sugars
1.0g (2.06%)
Healthy Fat
15.7g
Unhealthy Fat
10.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a more authentic flavor, try using fresh cacahuazintle corn if available.
You can adjust the spiciness of the salsa by adding fewer árbol chiles.
Serve the pozole with a variety of toppings so everyone can customize their bowl.
Leftover pozole can be stored in the refrigerator for up to 3 days and reheated for a quick meal.
FAQS
Can I use chicken or beef instead of pork?
Yes, you can substitute pork with chicken or beef to suit your preference. The cooking time may vary depending on the meat used.
What is cacahuazintle corn?
Cacahuazintle is a type of hominy corn traditionally used in Mexican pozole. It has a unique texture and flavor that makes it ideal for this dish.
Can I use canned hominy instead of fresh cacahuazintle corn?
Yes, canned hominy is a convenient alternative and works well in this recipe. Be sure to rinse it before use.
How can I make the dish less spicy?
To reduce spiciness, use fewer árbol chiles in the salsa or omit the salsa entirely when serving.
What are some common toppings for pozole?
Common toppings include julienned lettuce, sliced radishes, thinly sliced onions, lime quarters, and spicy salsa.
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