October 14, 2012

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A wonderful smell comes from the kitchen when Pozole is on the menu. It is a traditional Mexican dish that is cooked in three different styles, depending on which State of Mexico it comes from. White Pozole comes from the State of Guerrero, which can be found in the Southern part of Mexico, and is considered to be the most tasty of the three different styles.


1 Kilo of Boneless Chopped Pork

1/2 a Kilo of Pork on the Bone

3 Kilos of Fresh Large White Sweet Corn (Maize)

2 Large Onions

Garlic to taste

2 Large Avocados

1/2 a Lettuce

12 Large Radishes

6 Chiles (Serrano)


Pork Scratchings

2-3 Packets of Corn Tortillas (Mexican Tostadas)

Salt to taste

Preparation for 12 Large Portions

Wash the maize, and put it into a large metal stock pot together with one onion, the squeezed garlic (to taste), and enough water to cover. Place the stock pot on a high gas flame for about one hour, checking so as not to allow the water to boil dry. Put both the boneless pork, and the pork on the bone into the stock pot (add more water if necessary). Continue cooking on a high flame for a further two hours, until the pork is completely cooked together with the maize. Half of an hour before the cooking time has finished, add three or four large pinches of salt (to taste).

The maize should be soft when it is chewed (pre-cooked tinned maize will cook a lot quicker, so the cooking time will need to be adjusted, if used).

Meanwhile the maize and pork are cooking, wash and finely chop the half lettuce together with one onion and 6 chiles. Wash the radishes and finely slice them.

Serving Instructions

Serve the Pozole into large soup bowls. Place two to three large pieces of sliced avocado into each soup bowl, together with a few small pieces of pork scratchings. Place the finely chopped lettuce on top, together with two to three teaspoons of chopped onion, a sliced radish, half of a chopped chile, and finish by sprinkling oregano over the top.

Eat served with the corn tortillas (tostadas).

Pozole can be prepared with chicken rather than pork if required, although the cooking time for the chicken will need to be reduced. Like wise, it may also be prepared without meat for a tasty vegetarian dish. Although Pozole can be eaten directly after it has been cooked, it is best left for 24 hours and thoroughly reheated the next day for a true authentic Mexican taste.

Pozole may be eaten for breakfast or throughout the day, usually with a cold drink.

Philip Albert Edmonds-Hunt is from the County of Oxfordshire in the United Kingdom. He has travelled most of Europe, and he has lived in Spain on more than one occasion. Philip has also travelled much of the USA and now lives and works as a Freelance Writer and English Teacher in Mexico. He is the owner of The Oxford Quill, a small but reliable business offering a range of services such as Professional Article Writing, Proofreading, and Website Design. If you would like to learn more about how to prepare traditional Mexican food, check out: https://sites.google.com/site/theoxfordquill/how-to-make-mexican-egg-tacos

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