COMO HACER POZOLE ROJO ESTILO SINALOA - RECETA DE POZOLE | #irisCocinablog

pork

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than pork.

hominy

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides protein while cornmeal is a budget-friendly alternative.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: canned tomatoes

Bell peppers offer a milder flavor, while canned tomatoes can be more economical.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole adds flavor, while sour cream is a cost-effective option.

Wash the 2 kg of nixtamal thoroughly to remove dirt and impurities.

In a large pot, bring 8 liters of water to a boil and add the washed nixtamal. Boil for 20 minutes if precooked, or 1 hour if not.

Wash the pork hock and pork shoulder thoroughly to remove blood and impurities.

Cut the pork shoulder into medium-sized cubes.

After 20 minutes, add the whole pork hock and the cubed pork shoulder to the pot.

Add half of an onion, 2 tablespoons of salt, and 3 of the 5 cloves of garlic to the pot. Stir everything together.

Cover the pot and let it cook for about 1 hour.

Remove the stems and seeds from the pasilla and guajillo chiles and boil them in water for 10 minutes.

Once boiled, blend the chiles with a quarter of an onion, half a tablespoon of oregano, 2 cloves of garlic, a bit of pepper, a bit of cumin, and 1 liter of water until smooth.

Add the blended mixture to the pot with the meat and nixtamal, stir, cover, and let it cook for another 20 minutes.

Serve the pozole hot, garnished with chopped lettuce, cilantro, onion, oregano, and radishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary