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Pozole Guanajuato
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3 TBS dried filed corn kernels or white hominy 1 (2 oz) pork chop 1 oz chile ancho 2 tsp epazote or cilantro 2 tsp garlic 3 TBS onion 2 tsp oregano 2 tsp chile de arbol 2 tsp radish 4 tsp romaine lettuce |
Boil the pork chop with the onion and garlic, then chop it into small pieces. Sauté the chile ancho with garlic, then place in a blender along with a little of the broth from the cooking of the pork chop. You should end up with a red colored broth. Add the epazote and the corn kernels, then place the pork in a shallow bowl and pour the red broth over it. Top each with lime juice, chopped romaine lettuce, minced onion, slivered radish, oregano, and chile de arbol to taste. |