Special Diet - Created Date : 28.8.2019

Authentic Mexican Pozole

Authentic Mexican Pozole

Authentic Mexican Pozole

I learned this recipe from a friend in Mexico. I don't eat menudo, because the legs of tripe or pig turned me into nausea. I've always celebrated with this soup and I can't eat everything in it! Very tasty and everyone always takes a second or a third! Don't forget to garnish! I added plenty of lemon juice and a pinch of salt.

Boil in medium heat, remove the foam which is rising, decreasing heat, covering and causing to boil for 45 minutes.

Take both meat and water by separating them both.

Saute the remaining chopped onion and garlic until it becomes translucent.

Add the remaining spices, stir for a minute.

Chop the separated pork chops in 1 inch cubes and add to the pan.

Canned hominy, pork broth (if you do not have enough pork broth, add the chicken broth, add to the flavor already, about 2-4 cups, the desired amount of eyeball), mix the green peppers and jalapenos (optional).

Cook, cover, cook for 45 to 60 minutes until the meat and corn meat are soft.

If necessary, cook the peppers and onions for a further 60 minutes until the water is thoroughly mixed.

Take the casserole oil, savor the salt and serve in the soup bowls.

It is a delicious recipe and worth the effort.

Always served:

too much lime / lemon slices.

sliced ??radish.

Chopped cilantro.

Shredded cabbage (not red).

fresh / packed fried corn bread.

When my raw chillies are soft to boil (lasts about 15 minutes), then mix with 1/2 cup of water, 1 clove of garlic and 2 tablespoons of onion and 1 tablespoon of salt and pepper. Mix this fine mixture, then filter to allow the liquid to separate from the "paste". I throw the dough into the soup for my favorite flavor, but if it is too spicy for you, you can take it. The remaining liquid you put in a serving dish so that guests can add them to their bowls if you want. Attention! Hot!

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