Pozole is a traditional Mexican soup made from nixtamalized corn grains, commonly of the cacahuazintle variety, to which very varied meats, vegetables and spices are added depending on the region. For example, the green pozole is native to Guerrero; From Sonora, Sinaloa, Nayarit, Guanajuato, Jalisco and Tlaxcala, the red pozole is typical. This versatile dish can be accompanied with various ingredients, which vary according to the area and customs. In South America there is a dish with which similar guard, called pataca.
Learn how to make a Puerco Verde Pozole for your lunch and dinner in an easy way!
Pozole Verde de Puerco
6
servings45
minutes1
hourFor your Pozole Verde de Puerco to be perfect, use the ingredients from the list and follow the step-by-step preparation method.
Ingredients
1 kilogram of corn for pozole – precooked
1 kilogram of pork head
5 tomatoes – matches in 4
1/2 bunch of coriander
3 branches of epazote
Some lettuce leaves
2 bay leaves
1 poblano pepper – deveined and without tail
3 jalapeño peppers – chopped
A cup of spinach
1 1/2 liters of water
7 cloves of garlic
1/2 onion – in squares
1/2 onion – in pieces
Salt – to taste
Oregano – to taste
Oil
Directions
- We put a deep pot in the fire. We add 1 1/2 liters of water.
- We add the pozolero corn.
- We add the pig’s head.
- We add the piece of onion.
- We add 3 cloves of garlic.
- We cover the pot. We leave on fire for 30 minutes.
- We put a deep pot in the fire. We add oil and let it heat up.
- We add the onion in pictures.
- We add the rest of the garlic. We add the tomatoes.
- We add the poblano pepper.
- We add the jalapeño peppers.
- We add the spinach.
- We cover the pot. We left in the fire for 10 minutes.
- We place the blender.
- We add the spinach.
- We add the onion.
- We add the tomatoes.
- We add the poblano pepper.
- We add the jalapeño pepper. We add the garlic.
- We add the epazote.
- We add the lettuce.
- We add the cilantro.
- We liquefy perfectly. If necessary, add a little water.
- We put a deep pot in the fire. We add oil and let it heat up.
- We add the liquefied mixture.
- We cover the pot. We left in the fire for 10 minutes.
- We add the green sauce to the pozole.
- We add the oregano.
- We add the bay leaves. We add salt.
- We integrate.
- We cover the pot. We leave in the fire for 15 more minutes.
- Your Pozole Verde de Puerco is ready!
