Red Pozole Recipe
Red Hawthorne is a common Mexican soup used for national holidays, birthdays, Christmas celebrations, or other special occasions. The origin of red, green and white gold plating is very old and there are many theories about its origin. It began in the pre-Spanish era and is believed to have originally been made of human flesh, the flesh of prisoners of war sacrificed on certain holidays. The Aztecs, on the other hand, regarded corn as a sacred food and were eaten on special occasions. Meat is said to be cooked in a bowl called "Pozzuoli". It comes from the Nahuatl language and is interpreted as "baked" or "sparkling."
Today, Mexican red games can be made with pork or chicken that has existed for centuries. Found all over the country, Red Gilding is a traditional dish of Sinaloa, Jalisco, Nayarit and Mexico City. If you want to learn how to cook it, feel free to follow the steps to learn how to cook Red Gilding, it's easier than you think of the instructions that provide the free recipes we share.
Ingredients:
- 1½ kilograms of precooked corn
- 3 kilograms of pork bones
- 4 kilograms of pork
- 1 head of garlic
- 300 grams of onion
- 100 grams of guajillo chili
- 200 grams of radish
- 200 grams of romaine lettuce
- 2 tablespoons cumin
- 50 grams of oregano
- 100 grams of lemon
- 1 pinch of salt
How to prepare:
- Pozzolan Preparation Pozzolan is the first step in preparing the material. Start by washing the corn. Sometimes I used cooked corn, but you can also use cornmeal. All you need to do is soak it in water with lime, leave it on your head and then cook.
- Cook corn in a large saucepan with half an onion and garlic head. Use about 15 liters of water per 1.5 cups of corn. Cook corn without pulp.
- Before boiling, add bone and pork, cook for 2 hours and continue whipping. This means that the impurities coming out of the soup have been removed. After 2 days, check the meat and when ready, cook for 4 hours leaving only the bones and remove from the soup. If the red pozole is not cooked over low heat.
- Let it cool a little, and when it gets warm, chop it into small pieces. Posole Save it for now to serve Posole.
- In another pan, cover the peeled and extracted peppers with water and cook half the onions and three pieces of garlic. Mix with a small amount of cooking water to make a rich marinade.
- Remove the bones of the hands, onions and garlic heads from the soup and add the strained marinade.
- Finely grind, add finely chopped meat and salt, add to Pozole and boil for another 15 minutes. The red Pozzolbros should be a light atoll.
- Lettuce cuts the disinfectant lettuce into julienne and onions into small cubes and radishes. Book the moment to plate. These are the most unique red Pozole ingredients for decoration and presentation, but you can always innovate and use something else. If you hesitate, feel free to leave a comment.
- Gizzi's red pozole is very hot, and past-cut vegetables have to pay a little oregano, salt, lemon and chili. And if you have a genuine Mexican tradition, we recommend you try dried noodles and northern quesadillas. If you have any questions or comments, please feel free to leave a comment.