Pozole batido

Serves:

10

Cooking time:

1 hour

Difficulty:

Medium

Traditional from:

Lacustrine region

Ingredients

Red corn
1 garlic head
1 onion
2 kilogram of pork, chicken or beef meat
Salt to the taste
Guajillo chilies

Lemon
Lettuce

 

How to

Remove the grain from the corn, wash it and spread it with cal for the nixtamal. At the next day, cook it with a garlic head and the onion until the corn has popped. Add meat, when it is fully boiled, remove it from the fire and shred it. Add salt and mix it with the meat. Toast the guajillo chilies and a bunch of red corn and mill it in a metate with salt to the taste. This mix will be the chili for the pozole.

Suggestions

Serve with lemon, onion, lettuce and chili to the taste.

 

Plan your trip here

All the necessary information so that you will not miss a thing

Map