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Learn about the traditional recipe and the legend of the origin of pozole

The pozoleLike the vast majority of traditional Mexican cuisine dishes, it finds its origin In pre-Hispanic times, although it is not known for sure how it was eaten before the arrival of the Spaniards, there are many legends that surround this delicious saucer Mexican. The first record of the pozole is found in the Florentine codex dating from 1793, in which the friar Bernardino de SahagĂșn mentions that the ancient Nahuas ate a stew with grains of corn and human meat which they called tlacatlaolli.

Read more: How to prepare Mole de Hips, a traditional dish from the state of Puebla

Although it is unknown if this stew over time became pozole. In this note we give you the traditional recipe for you to prepare a delicious pozole at home. This recipe is for 12 servings and its degree of difficulty is low.

Traditional recipe to make pozole

Ingredients

For the pozole:

  • 1kg pork
  • 1 kg corn of pozole
  • 1 white onion
  • 1 head of garlic

for the sauce

  • 5 ancho chili peppers
  • 5 guajillo chilies
  • 6 cloves garlic
  • 1/2 onion
  • 2 tablespoons oil
  • 1/2 tablespoon oregano

preparation mode

  1. The first step to cook the traditional pozole is to soak the meat, you can use your favorite pork meat, just place it in a pot with enough space and add water to cover it, leave it to rest for an hour and change the water every 30 minutes.
  2. Place 3 liters of water to boil in a pot with enough space, add the pozole corn, an onion, a clove of garlic and salt to your liking, once it starts to boil, add the meat that you previously cleaned and reduce the low heat, simmer 2 hours or until meat falls off bones.
  3. Once the meat is perfectly cooked, remove it from the broth and reserve, return the remaining bones to the broth and let them continue to boil along with the corn.
  4. To prepare the hot sauce, it is necessary to wash the chiles, place them in a deep plate or pot with enough warm water to cover them and wait 20 minutes until they hydrate.
  5. Add to your blender, oregano, garlic, onion and add the chilies perfectly drained with a ladle of cooking water, blend everything until you get the consistency of the sauce and pour it into a pan with a little oil over medium heat.
  6. Stir for ten minutes and when it starts to boil, remove from the heat and add it to the pot with the hominy.
  7. Finally, rectify the salt and let it boil for 15 more minutes, once this time has passed, it will be ready to be served!

Read more: Discover how to bake Birote to prepare Guadalajara-style drowned cakes

Tips for this recipe

  • Accompany this recipe with radishes and chopped lettuce
  • You can also add hot sauce and ground chili
  • Serve your dish accompanied by toast

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