MEXICAN RECIPE POZOLE

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I am going to show you some recipes of Mexican gastronomy.
From very simple dishes to more complex ones

POZOLE

INGREDIENTS 10 OR 12 PERSONS:

1.65 POUNDS OF CORN

1.10 POUNDS OF PORK HEAD

1.10 POUNDS OF PORK LOIN

1 CHICKEN

3 PORK LEGS

6 WIDTH CHILIES

SALT TO TASTE

TO DECORATE

1 LETTUCE

1/2 PIECE OF FRESH CHEESE

1 LONG RADISH

DRIED OREGANO

ONION CHOPPED TO TASTE

LEMONS CUT IN HALF

TORTILLA CHIPS

PROCESS:

1) Boil plenty of water a day before eating Pozole and add salt dissolved in water. Put the corn in the fire and if this yellow comes off, it can happen when the water boils

2) It is removed from the fire and placed in a basket to wash and drain, peel and remove the heads

3) The day before, the chillies are roasted and the veins and seeds removed, these chillies are soaked in hot water with salt

4) The next day, first thing in the morning, the corn is boiled and the first water is thrown. It is placed in a large saucepan, cutting the meat into pieces. The pork legs should already be cooked.

5) When the corn starts to burst and the meat is half cooked, add the salt and ground chilli and let it cook until the meat is very soft

6) The pozole is served in a deep plate and, to decorate smaller plates, the sliced Lettuce, the chopped onion, the radish cut into small pieces, the oregano crumbles, so that every person is served to taste