Pozole soup with pork is a Mexican dish.

Summary

Ingredients

• Pork leg 1.5KG
• Corn grain 2 pcs
• Chilli peppers ancho 5 pieces
• Chilli guajillo 5 pieces
• Chile de Arbol 3 pcs
• White onion 1/2 pc
• Garlic 3 cloves
• Oregano 1 tablespoon
• Bay leaf 3 pcs
• Salt

For garnish

• White cabbage 1/2 pc
• White onion 1 pc
• Radish 6 pcs
• Lime 6 pcs
• Oregano 4 tablespoons
• Chilli pepper de Arbol 6 pcs
• Salt

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Instructions

1. Drain the canned corn liquid and rinse. Place in a large saucepan and cover with water to cover 5 cm on top. Simmer until the pork and chilli cooks.
2. Place pork, garlic, bay leaf and onion in a large saucepan and cover with water (about 6 cups). Bring to a boil, then reduce heat and cook for 45 minutes. If the pork is not yet soft enough, cook for another 15 minutes. Take it out, let it cool and chop it with your fingers into long pieces about 2-3 cm in size. Strain the broth into a separate container.
3. Remove stems, seeds from chilli and discard. Place the chilli, clove of garlic and 1/2 white onion in a saucepan and cover with water (about 3 cups). Bring to a boil and then turn off the heat. Let the chilli sit for 15 minutes to saturate with water.
4. Add chilli, onion, garlic, oregano, and liquid to a blender. Mix for 1 minute until smooth.
5. Heat 3 tablespoons of oil over medium heat and add chilli. Reduce heat when it boils. Cook for 30 minutes, until thick and dark.
6. Pour the chilli into the corn. Then add pork broth and chopped pork, 2 teaspoons of sea salt. Bring to a boil, then reduce heat and simmer for 30 minutes.
7. Chop cabbage, chop onion, radish, lime. Chop chilli de Arbol finely. Place each ingredient in a separate bowl. Pour the brine into separate bowls and serve.