This is the maize that can be used to make your pozole. Although this pozole hominy is not in a precooked state, therefore you will have to do some previous steps before preparing the pozole.
The pozole without oregano is really not pozole. You have to put oregano to the pozole and there is no excuse because you can buy the oregano here – and the best is that it is organic.
To make the pozole you will need a good and large saucepan like the T-fal.
The pozole is a soup of Prehispanic origin that is prepared with cacahuazintle maize and beef, chicken, fish or vegetables (if it consists of a vegetarian version). And to give the perfect seasoning a salsa is added. But the best part is that many fresh ingredients are put on the table to keep on preparing it and seasoning to taste.
This pozole has the particularity that is prepared with the elaborated flavor of the pork and it is seasoned with the fresh and spicy flavor of a green salsa. This is an excellent recipe to prepare in parties or reunions, where you can celebrate with Mexican style.
The green pozole is originally from Guerrero and although we mentioned that is a soup – it is served as main course. You will really have a complete meal in just one plate because there are proteins, carbohydrates, vitamins, minerals and an exquisite flavor. What else can you ask for?
About the Recipe
The pozole is not difficult to make but many ingredients are needed which can intimidate.
The maize that is used to make the pozole is the white hominy, which comes from the cacahuazintle maize. This is the only maize that can be used to make the pozole.
Bring the saucepan water to a boil over high heat.
When it boils reduce to medium heat, cover the saucepan and leave the ingredients cooking for approximately 1 hour, until the pork and the white hominy are well cooked.
Make sure that all the ingredients are always covered with water because it will consume. If scum accumulates on the surface remove it.
While the Maize Cooks... The Green Salsa
Put in another saucepan:
8 Tomatillos.
2 Serrano Peppers.
The enough Water to cover the saucepan ingredients.
Bring the saucepan water to a boil over high heat.
Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.
Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter ☹
Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the chilies that were cooked.
Mix the saucepan ingredients and bring the salsa to a boil over high heat.
When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little and acquires a more intense color; stir occasionally. Then set aside.
Prepare the Garnishes
Put in a ramekin 2 tablespoons of oregano, then set aside.
Cut 3 limes into wedges and put them in another ramekin, then set aside.
Slice 3 radishes and pass them to another ramekin, then set aside.
Cut 1/4 of a lettuce into strips and put them in another ramekin, then set aside.
Finely chop 1/2 onion (2.4 oz) and put it in another ramekin.
Take all the ramekins to the table, in which the ingredients were put.
1 hour Later...
Verify that the pork that was left cooking is well cooked and soft; if not cook it for a longer time.
Take from the saucepan the pork meat with a kitchen spoon, wait until it cools a little and shred it; then set aside.
Cook the Green Pozole
Dice 2 avocados, put them in a ramekin and take it to the table.
The avocado is cut at the end because it oxidizes rapidly.
Verify that the white hominy that was left cooking is well cooked it must be soft, puffed and broken; if not cook it for a longer time.
