2. INGREDIENTS
• 1 KILOGRAM OF HOMINY CORN
• PORK MEAT
• 5 LITERS OF WWATER
• ONION
• 4 CLOVES OF GARLIC
• 3 TABLESPOONS OF SALT
• GRAMS OF PORK RIBS CUT INTO PIECES
• 5 BAY LAEVES
• GUAJILLO PEPPERS
• CUMIN
• DRIED OREGANO
• CHILLI POWDER
• LETTUCE
• SLOCED RADISHES
• LEMONS
3. PREPARATION
• PUT THE WATER TO HEAT IN A LARGE
POT. ADD THE ONION, GARLIC, SALT,
MEAT AND RIBS.
• LET IT COME TO A BOIL AND THEN
LOWER THE FLAME SO THAT THE
MEAT COOKS FOR APPROXIMATELY 2
AND A HALF HOURS, OR UNTIL IT
COMES OFF THE BONE.
4. • WHILE THE MEAT IS COOKING, REMOVE
WITH A LADLE THE LAYER OF FOAM
AND FAT THAT FORMS ON THE SURFACE
OF THE BROTH.
• IF NECESSARY, ADD MORE HOT WATER
TO MAINTAIN THE SAME LEVEL OF
BROTH IN THE POT.
5. • WHEN THE MEAT IS COOKED,
SEPARE IT FROM THE BROTH.
• TRIM EXCESS FAT, RIB BONES,
ONION AND GARLIC FROM BROTH.
6. • TO PREPARE THE SAUCE, SOAK
THE ANCHO AND GUAJILLO
CHILES FOR 25 MINUTES IN
ENOUGH WATER TO COVER
THEM.
7. • ONCE THE CHILES ARE SOFT, DRAIN THEM
AND PLACE THEM IN THE BLENDER
ALONG WITH THE GARLIC, ONION AND
OREGANO, ADDING A LITTLE OF THE
WATER.
• WHERE THEY WERE SOAKED.
• BLEND UNTIL IT HAS THE CONSISTENCY
OF A SMOOTH SAUCE.
8. • HEAT OIL IN SKILLET OVER MEDIUM-HIGTH
HEAT; ADD THE SAUCE, AND SEASON
WITH SALT TO TASTE. (STIR CONSTANTLY,
AS IT TENDS TO JUMP) REDUCE THE FLAME
AND SIMMER FOR APROX. 25 MINUTES.
9. • ADD THE SAUCE TO THE BROTH BY
FIRTS PASSING IT THROUGH A
STRAINER. LET IT BOIL AND ADD THE
MEAT. BOIL OVER LOW HEAT FOR
APPROX. 10 MINUTES. ADD THE
CORN AND SEASON WITH SALT AND
PEPPER. KEEP COOKING UNTIL THE
CORN IS FULLY COOKED.
10. • SERVE THE POZOLE IN A
DEEP DISH AND PLACE THE
GARNISH ON ONE SIDE AS
SHOWN IN THE PHOTO.
