Afternoon table in Mexico

Pozole IS Mexico.

You can´t visit Mexico without having this treat. Her on the coast they usually serve it on fridays, but it is even better on saturday.

I am so lucky to have Paco as my friend, he is the best mexican chef here on the Costa Chica. Sometimes I visit him in the afternoons and he teaches me a bit about mexican cooking.

The pozole is a type of soup that it is accustom to serve a lot in days of Mexican parties. According to the seasoning of the pPozole’s broth it can be white, red and even green. The maiz that is used to make Pozole is the white hominy, which comes from the cacahuazintle corn and by no means use another type of maiz.

Maiz for Pozole

The soup is served with sliced cabbage, quartered limes, dried oregano, finely chopped white onion, thinly sliced radishes, tostadas and salsa picante.

White onion

 

POZOLE ROJO ESTILO JALISCO

6 chile ancho deveined & deseeded
2 ts dried oregano
5 head garlic
1 big white onion
1 piece of pork back per person
1 more garlig clove
1 kg hominy precooked corn
sea salt

To serve:

12 quartered limes
dried oregano
1 finely chopped white onion
1/2 finelty sliced cabbage
12 thinly sliced radishes
tostadas
Paco´s salsa picante (see reciepe)

Combine the chiles with enough hot water to cover in a bowl and let soak for 15 mins. Finely puree this in a blender with 5 garlic cloves, salt and oregano. Strain.
Cook the meat in a big pan with the chopped onion and 1 garlic clove covered in water over medium heat until tender – 30-60 mins. Remove meat and shredd.
Wash the corn very well until the water is clear.
Boil the corn in a big pot with alot of water. When the corn looks like popcorn, scoop out of the boiling water and add to the broth with the chili-puree and onion. Cook for about an hour, check for seasoning.
Ladle the soup into bowls dividing the meat generously among each bowl.
Serve with lemon, oregano, salsa picante, onion, lettuce and radishes.

 

PACO´S SALSA PICANTE

150g dried chile de arbol
3 garlic cloves
sea salt
dried oregano
1 small cup vinager

Boil the chiles in 1 cup of water for 10 minutes.
Blend this (also the boiling water) with the rest of the ingredients  to a fine puree.
Serves 2 cups of salsa.

POZOLEBuen Provecho!

POZOLE recipe for download

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