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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

how to cook mexican pozole/pork Recipe

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This recipe for how to cook mexican pozole/pork, by , is from jenni's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

jenni solis


for the soup:
4 liters of water L
1 kilo of pork cut in cubes K
kilo of pork rib cut into pieces
3 cans of corn for pozole rinsed and drained (425 grams each)
1 white onion cut into four parts
8 large garlic cloves
Salt for seasoning to taste
for the hot sauce:
5 ancho chili peppers, clean, seeded and deveined.
5 guajillo chiles, clean, seeded and deveined.
6 cloves of garlic
medium onion, minced.
2 tablespoons vegetable oil
teaspoon of Mexican oregano
Salt to taste for seasoning
For the garnish:
1 finely chopped lettuce
1 cup white onion finely chopped
1 cup radishes, thinly sliced
Freshly ground chili pepper to taste
Mexican oregano to taste for seasoning
23 packet golden or toasted tortillas per person
Lemons cut into quarters qt.
Avocado cut into cubes optional

Step-by-step elaboration

Put the water to heat in a large pot. Add the onion, garlic, salt, meat, and ribs. Bring to a boil and then lower the heat to cook the meat for about 2 and a half hours, or until the meat comes off the bone.
While the meat is cooking, remove the layer of foam and fat that forms on the surface of the broth with a ladle. If necessary add more hot water to maintain the same level of broth in the pot.
When the meat is cooked, separate it from the broth. Trim excess fat, rib bones, onion, and garlic from the broth.
To prepare the sauce, soak the ancho and guajillo chiles for 25 minutes in enough water to cover them.
Once the chiles are soft, drain them and place them in the blender along with the garlic, onion and oregano, adding a little of the water where they were soaked. Blend until it has the consistency of a smooth sauce.
Heat the oil in a skillet over medium high heat; add the sauce, and season with salt to taste. (Stir constantly, as it tends to jump.) Reduce the heat and simmer for approx. 25 minutes.
Add the sauce to the broth by first passing it through a strainer. Bring to a boil and add the meat. Boil over low heat for approx. 10 minutes. Add the corn and season with salt and pepper. Keep cooking until heated through.
Serve the pozole in a deep plate and set the garnish aside as shown in the photo.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
You can prepare the sauce from days before so that it is not so elaborate to do it all the same day. The sauce can also be frozen, and used for other stews such as adobos or enchiladas.
The Pozole tastes richer the next day, so if you are going to prepare it for a party or special occasion you can prepare it in advance, and just reheat. Besides, it keeps very well in the freezer with everything and the corn, and reheats weeks later.




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