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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Rinse the cacahuazintle corn thoroughly and set aside.
Clean the ancho chiles by cutting them in half, removing the seeds and white parts.
Soak the chiles in water for 30 minutes.
In a pot, place the pork loin and pork trotters along with the onion (cut in half) and salt to taste.
Cook until the meat is tender. Remove the meat from the broth and cut it into pieces.
Blend the soaked ancho chiles with their soaking water and add the oregano.
In a large pot, place the corn and add the blended chile mixture, straining it beforehand.
Add the cooked meat, the whole head of garlic, and some of the meat broth to the pot.
Adjust the seasoning by adding more salt if necessary.
Cook everything together over low heat for 15 minutes.
After the cooking time, turn off the heat, remove the head of garlic, and keep the pot covered.
Mix all the salsa ingredients (roasted árbol chiles, vinegar, and salt) and place them in a small bowl.
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.
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.
