Pozole is one of the most traditional stews of Mexican cuisine. In this recipe we will teach you to cook it in the style of Nayarit, with a lot of flavor, textures and aromas. Do not miss it and cook with recipes.net this incredible Mexican pozole, without a doubt, will surprise you.
| 🚻 5 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make Mexican pozole style nayarit: |
| 1 kilogram of corn 1 tablespoon of living lime (calcium hydroxide) 1 garlic head 2 units of onion 1 pinch of oregano 4 units of chile 1 Long radish unit 20 units of lemons salsa for pozole 6 units of piquines |
| ADDITIONAL CHARACTERISTICS: Cheap, spicy cost, ideal accompany with beer, stew, |
Ingredients to make Mexican pozole style nayarit:
1. I recommend for this saucer, drink from an hour before 2 copies (one ounce each) of rested tequila (Don Porfirio, Don Julio, hunters, horseshoe) in the first place to rejoice the atmosphere, second to open mouth and in third to feel very Mexican.
2. The stew can be accompanied by beer (I recommend the Pacific that is usually very regional, failing crown or sun) or tepache that will be a recipe of another occasion. The eve is the corn was wandered well and then left all night soaking in water. The next day the corn is boiled and the lime is previously dissolved in water.
3. When the corn begins to break down, the fire goes out and the corn is washed again, removing all the skin that releases. In another pot it puts 3/4 from the garlic head with the onion and the corn is added. When the corn is at the dente the meat is thrown and salt is added to taste. Apart, move (liquefied is better, you don have to miss the new technology) peeled garlic, soaked chilacate, oregano and salt. The result will be added to Pozole.
4. lettuce is finely rebuilt and the radish is cut into slices. The lemons are part of half. Everything is placed on inidvidual servers. The 6 chiles are cooking and then liquefied with garlic and a splash of vinegar (this sauce is preserved very well given the characteristics of the vinegar). It is placed in a sauce container.
5. The Pozole pot is put oregano watering around. On the table it is served on the dish to the taste of the lemon juice, onion, lettuce, radishes and sauce from Chile.
