Red Pork Pozole
A comforting, traditional red pozole, packed with tender cacahuazintle corn and juicy pork, ready to share.
Free in the app60 min6 servingsMediumMexican
421kcal / serving
24.6 gprotein
26 gcarbs
24.6 gfat
Ingredients
- 500 grams Pre-cooked cacahuazintle corn
- 750 grams Pork (leg or shoulder)
- 5 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 4 cloves Garlic
- ½ piece White onion
- 1 teaspoon Dried oregano
- Salt, to taste
- 2½ liters Water
Directions
- Cook the pork with half an onion and garlic until tender. Remove the pork, shred it, and reserve the broth.
- Soak the chiles in hot water for 15 minutes, remove seeds and veins. Blend the chiles with garlic, oregano, and a little pork broth.
- Strain the chile sauce and add it to the pork broth along with the cacahuazintle corn.
- Add the shredded pork, season with salt, and cook over medium heat for 20 minutes, until the flavors meld. Serve hot.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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