Indulge yourself in this rich broth with corn, pork and a savory sauce made with dried chilis. This soup surely can be a crowd pleaser with the spicy kick in adults' party!
Indulge yourself in this rich broth with corn, pork and a savory sauce made with dried chilis. This soup surely can be a crowd pleaser with the spicy kick in adults' party!
Ingredients
7 OZ / 200 G tomato
3 EA guajillo pepper (dried)
2 EA ancho pepper (dried)
7 OZ / 200 ML water
0.25 TSP cumin
2 EA garlic clove
3 TSP oregano
0.5 TSP thyme
1.5 TBSP salt
14 OZ / 400 G pozolero corn (precooked)
53 OZ / 1.5 L hot water
14 OZ / 400 G pork leg (pieces)
2 TSP chili powder
3.5 OZ / 100 G lettuce
3 EA radish
3.5 OZ / 100 G onion
Directions
Remove the seeds, veins and tails from guajillo and ancho peppers. Peel garlic cloves.
TIP: Use scissors instead of a knife to clean the peppers.
Add guajillo, ancho peppers and water into the mixing bowl. Cook your peppers for 2 minutes / 212°F|100°C / speed 1 / stir. Let it cool down.
Add the tomatoes, cumin, garlic cloves, 1 TSP of oregano, thyme and 1 TBSP of salt into the mixing bowl. Cook again for 20 seconds / speed 7.
Add the precooked pozole corn and hot water into the mixing bowl. Place the deep and shallow steaming trays on top of the mixing bowl and place the pork meat on the trays, season with salt and cook for 25 minutes / 200°F|95°C / speed 1 / stir.
Repeat the cooking cycle for 25 minutes / 200°F|95°C / speed 1 / stir.
While your pozole is still cooking, chop the lettuce into strips and finely chop your onion. Cut radish into thin slices.
Place the meat in a bowl, then add the liquid and corn. Serve with lettuce, onion, radish, oregano, chili powder and tortilla toasts.
Enjoy your dish!
Recipe Note
TIP:
You can cook the pozole for 5 more minutes with the measuring cup off to concentrate the flavors and thicken the soup a little bit.
