White Pozole

by Editorial Staff

White gilding is a typical Mexican dish. This type of soup is very popular throughout Central America. Its main base is the most special, the broth is made from a certain type of corn kernels, so it has that characteristic white colour. Depending on the area, a type of meat is usually added, usually using chicken or pork.

Ingredients

  • 1 kg pork leg
  • 1 kg pork ribs
  • 1 onion
  • 1 head of garlic
  • 1 tablespoon pepper
  • 1 kg of corn
  • 1 salad
  • 2 onions
  • 1 bunch of radishes
  • 2 lemons
  • Spicy sauce

Directions

  1. White gilding is prepared as if it were a traditional stew. The main base of this dish is a mixture of ingredients that should rest and offer all its flavours. To create good gilding, you have to prepare the pot for action, to speed up the process, we can use a quick pot.
  2. Cover the pot with plenty of water. Add whole onion, head of unpeeled garlic and salt. This will be the first vegetable base for gilding We put the pot on the fire and let it simmer for about 2 hours.
  3. When this first broth is ready, remove the onion and garlic, add the corn. For this recipe, they use a variety called pozole, although the usual one will be served. We will cook until it is tender, after 1 hour it can be perfect.
  4. Add all the meat and let it cook until you get the most interesting broth. The meat will give us a distinctive flavour that makes this gilding an unusual soup. We can put chicken instead of pork, or put vegetables directly for those who don’t eat these ingredients.
  5. The pozole meat is removed and cut, removing all bones. It is served with a corn backdrop, on top of the meat, and tops this dish with some fresh vegetables. We put chopped salad, some onion and thinly sliced ​​radish.
  6. Purebred Mexicans put some hot sauce accompanied by a few lemon slices on top. The combination of aromas is authentic.

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