Mexican Red Pozole
The comforting pre-Hispanic broth: cacahuazintle corn with pork, guajillo chile and spices, served with lettuce and radishes.
Ingredients
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✓Maíz cacahuazintle500g
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✓Carne de cerdo (maciza)1 kg
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✓Chiles guajillo8 unidades
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✓Ajo6 dientes
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✓Cebolla1 unidad
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✓Orégano1 cucharada
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✓Lechuga1 pieza
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✓Rábanos6 unidades
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✓Tostadaspara acompañar
Instructions
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1
Soak corn the night before.
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2
Cook corn in water until it blooms.
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3
Prepare sauce with guajillo chiles and garlic.
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4
Boil pork in large chunks.
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5
Add chile sauce to the broth.
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6
Add oregano and cumin.
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7
Cook everything together 1.5 hours.
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8
Shred meat and return to broth.
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9
Serve in deep bowls.
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10
Accompany with lettuce, radishes, onion and tostadas.
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