How much to cook Pozole?
Allow to boil for 3 hours.
How to cook Pozole Rojo
Products
Pork shoulder or loin - 1 kilogram
Dried corn - 350 grams
Chili pepper - 1 piece
Chili cascabel - 1 piece
Garlic - 3 prongs
Onions - 2 heads
Oregano - a pinch
Marjoram - a pinch
Bay leaf - 1-2 leaves
Romaine - a large handful of lettuce leaves
Radish - 1 bunch
Salt - 1 teaspoon
Vegetable oil - 2 tablespoons
How to cook Pozole Rojo
1. Pour mamalyga with water, cover and leave overnight.
2. Defrost the pork shoulder or loin, wash, dry and cut into cubes with a side of 2-3 centimeters.
3. Peel 1 onion and cut into half rings.
4. Fry the onions in a skillet, then put the meat and fry for 10 minutes until golden brown.
5. Pour 2 liters of water into a saucepan, put hominy together with water, peeled onion.
6. Boil the soup for half an hour after boiling, then add the bay leaf and marjoram.
7. Reduce heat to low, cover pot with gilded lid and cook soup for 2 hours.
8. Wash and peel the pepper, peel the garlic and finely chop.
9. Heat vegetable oil in a frying pan, put both types of pepper, garlic and fry for 1 minute.
10. Pour the oil and pepper into a blender and grind.
11. Salt the dish to taste, add pepper, butter and oregano.
12. Cook the gilding for another 30 minutes.
13. Peel and chop onions, lemons.
14. Sprinkle with herbs on top to taste.
Your Pozole is welded!
Fusofacts
- Pozole soup (sometimes called saline) is a famous Mexican soup. Over time, pozole became so widespread that even pozolerias restaurants appeared, specializing in treating this dish.- There are several varieties of pozole: white, red (with the addition of chili peppers), green (with the addition of chopped pumpkin seeds), meat (with the addition of pork or chicken).
- You can break a raw egg (to taste) before serving in the gilded pot. But in this case, the dish will need to be eaten very quickly, because dishes with a raw egg go bad quickly.
- In order to moderate the pungency of the soup, it is recommended to clear it of seeds, and this should be done with gloves so as not to burn the skin of the hands.
- Since the rojo pozole is traditionally cooked very thick, broth can be prepared in advance to achieve any desired consistency of the dish.
- In addition to the soup, you can serve chopped avocados, cabbage, cucumbers.
- Since the gilding takes a long time to cook, it is recommended to use a saucepan with a thick bottom.
- If you need to save time or if there are no products for hominy, you can use ordinary canned corn.
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Last update Author / Editor - Lydia Ivanova