How to prepare original Mexican pozole?
This Mexican dish has a long tradition. It has been eaten since the time of Montezuma II and the Aztec empire. Delicious, historic, typical and very easy to prepare. Learn how to make it here.
The recipe can be found in this article
Learn how to store avocados and enjoy them fresh in salads, in a burrito or sushi bowl.
- 200 g pozolero corn
- 700 g pork loin head or lean pork meat
- 300 g pork ribs
- chili sauce
- 1 ancho chilli
- 2 guajillo chillies
- 4 tree chillies
- 2 piquín chillies
- 1 avocado
Clean the loin head of surface fat and cut it into cubes.
Clean the corn kernel by kernel from the husks and wash them well. Then, add them to the casserole.
Add the ribs and the cubes of the loin head.
Cover with water and salt. Leave to cook over low heat for 2 hours. When the fat begins to rise to the surface, clean it off.
Put the chillies in a saucepan with water and boil them for 5 minutes. Turn off the heat and leave them to cool in the water.
Then, deseed and devein the chillies. Crush them in a mortar or blender.
Remove the meat from the pan and shred it.
Return the meat to the pan and add 2 or 3 tablespoons of chilli sauce.
Stir well and cook for 10 minutes over medium-high heat.
Serve, accompanied by avocado. Enjoy!