How to Make the Best Pozole

Pozole is one of the most known traditional dish in the Mexican culture. For those of you who have not tried it or have ever seen it, it is like a stew or soup. This is a great dish for any type of weather, but it is especially savory in the winter because it is a hot dish that it is best to eat when the temperatures are low. I say you can eat this dish in any weather because you really can! On a hot day you can sit down and devour this soup while there is sweat running down your forehead but that does not really matter because you are enjoying the dish. This is a very famous typical dish in many states in Mexico. Every state has their own way of making pozole therefore they have different tastes. This dish has many different ways that it could be made. It could be Pozole rojo (red) or Pozole verde (green). The one I will be showing you today will be Pozole rojo with natural/uncooked maiz.

Step 1:

You will first start off by picking the maiz. You take out the maiz that is rotten. Then when the maìz is picked then you thoroughly wash it. Once it is washed you put in a pot and add Cal which is a powder element. You leave this on the stove on medium high for about 25 minutes.

Step 2:

After the 25 minutes are over, you take out the maiz and wash and peel the skin off of it until it is completely clean.

Step 3:

After the maiz is washed off, you put it into the pot you are going to use. You first leave it on medium heat until it comes to a boil, then you lower the temperature.

Step 4:

For a large pot of pozole you will need 25 to 30 chiles guajillos. You clean the chiles by taking out the seeds that are inside.Then when they are cleaned and all the seeds are taken off you will need to soak them in hot water for about 20 minutes.

Step 5:

Once the chiles are clean and washed you get 3 garlic cloves and the chilies and put it in the blender. You add less than a cup of the soaked water the chilies were in and estimate the amount of salt you would like to put in the sauce.

Step 6:

When the maiz is starting to soften up you put the uncooked chicken and let it cook with the maiz. After the chicken is cooked you take it out and put the sauce to cook with the maiz with 2 leaves of laurel. It takes about 4 hours after this process for the pozole to be ready.

Step 7:

Some of the sides you can add on the pozole are: lettuce, onion, radish, lemon, salsa and you can eat it with tortilla chips!

Step 8:



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