Pozole is a soup species that has its origins in pre -Hispanic times. The star ingredient is the peanut corn or pozola corn to which a type of meat is added, according to the region, be it pork, fish or chicken. The green pozole with pork has the peculiarity that it is prepared with the taste of the pig and is seasoned with a rich slightly peak green sauce. In Mexico it is served as the main dish at food time, accompanied by a series of very fresh ingredients that add to this feast of flavors. In recipesgratis.net we show you to prepare it step by step in the simplest way.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Disturbance Platter |
| Ingredients to make green pozole with pork: |
| 1 kilogram of pozolero corn or corn peancuazintle precooked ½ kilogram of pork in pieces (solid) 2½ liters of water 1 holy leaf unit ½ white onion unit 1 clove of garlic 3 grams of salt Para The green sauce: ½ kilogram of green tomato ½ white onion unit 1 clove of garlic 2 units of chile lacsmeño ½ liter of water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, little spicy, boiled, |
Ingredients to make green pozole with pork:
1. Start by washing very well the grains of our Green Pozole, lets drain and reserve.
2. Do the same with pork and reserve.
3. Put in an Express water pot, corn grains for our green pozole, pork, holy leaf (also known as Acyo, Tlanepa or Momo), white onion, garlic cloves and salt. Top it and let cook for an hour. In case of not having an Express pot you can do it in a normal pot but the cooking will be two hours and you will have to add an extra liter of water, since we lose more water because evaporation is more exposed.
4. For the green sauce of our Pozole, put the tomatoes, onion, garlic clove and chili lacesmeño (without seeds) for about 20 minutes. Once time has elapsed, blend with everything and water, reserve.
5. When the corn grains are ready, remove onion, garlic and holy leaf; Take out the meat and reserve it. Pour the green sauce without strain and boil another 15 minutes.
6. Praise! It is time to serve our green pozole with pork and that better than accompanying it with its traditional accessories: chopped Roman lettuce, slices of radish .
