POZOLE

PREPARATION

(1) In a large metal pot, place 2 and a half liters of water, the garlic cloves, some bay leaves and half an onion.

(2) Let everything boil, add the meat to the pot and let it cook for 1 and a half hours.

(3) After half an hour, remove the fat that was produced on the surface of the broth again and add salt to taste.

(4) In another pot, place some water and when it heats up, place the seeded guajillo chiles to hydrate for 10 minutes.

(5) After the chiles have hydrated, place them in the blender with 3 cloves of garlic, 1/3 of the onion and a little bit of water and blend for 30 seconds or 1 minute.

(6) After washing your precooked cacahuazintle corn, you add it to the broth pot for 1 hour.

(7) Strain the sauce while you pour it into the pot to season your pozole.

(8) Let it cook and incorporate everything for another half hour on the heat.

(9) Turn off the heat and serve with toast, lettuce, radishes and all the condiments, such as oregano, a little at a time on each plate.