Mxican pozole is a traditional mexican dish. It is a soup or “caldo” made with chile (that isn’t as spicy) with pieces or pork meat and nixtamal. The traditional thing is to add some fresh coriander and onion on top. You can also add whichever toppings you like, like radish slices.
Now here’s the thing, like with any other mexican “caldo”, there are some people who prefer to add some lime (or lemon) juice on top, and some other who prefer not to. And this divides Mexico in two, those who add lime juice and those who don’t.
I have to say I used to always add some lime juice to every “caldo” recipe, but lately I have been adding less everytime.
Now, for those of you that don’t know what nixtamal is, maybe because you are not mexican. Nixtamal is nothing more than corn kernels cooked with quicklime. This process makes the kernels grow larger, sort of “pop” and also become much softer. This “maiz nixtamalizado” is used for many dishes in Mexico, they actually use it sometimes to make corn tortillas, or for dishes like this, pozole. Nixtamal is sold usually pretty much everywhere in Mexico, already cooked and ready to be used.
Now, this is pur version of pozole, it is really similar to the pozole our mom has always made for us at home. Using pork meat, clean and boneless, and some chile for the soup. We know the most traditional thing is to use pieces of pork with the bone in and more fat, but we like it better this way, to that we don’t have to look out for the bones while eating it.
- (1 kg) pork loin, cut in cubes
- (700 gr) nixtamal (precooked white corn) washed and strained
- 1 white onion, cut in 4 pieces
- 7 garlic cloves
- 3 chiles "anchos" clean, seedless and deveined
- 3 chiles "guajillos" clean, seedless and deveined
- 2 tsp dry oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- Salt to taste
- Water, amount needed
- 1 white onion cut in small cubes
- 10 radishes cut in thin slices
- Lettuce or cabbage in thin pieces
- Chopped fresh cilantro
- Limes or lemon pieces
- Tostadas or totopos
Put a big pot on the stove over medium heat and put in the nixtamal with enough water, some salt to taste and cook for about 50 to 70 minutes until the corn grain busts and is soft.
Meanwhile, place a different big pot on the stove over medium heat and put in the pork loin along with some 1 US gallon (4 lt) water. Add in the onion and garlic cloves, some salt and cook it all together for 1 hour until the meat is soft.
Once the meat is ready, remove the onion and garlic. Put them in a blender along with the chiles anchos and guajillo, oregano, cumin, salt, some black pepper and 2 C water. Blend until you get a somewhat thick and smooth sauce.
Pour the sauce into the pot with the pork, using a sifter and add in the nixtamal (preccoked white corn). Season with some salt and black pepper, cover with the lid and cook it all together over low heat for 60 to 80 minutes until the meat is soft.
Rectify the salt and add some more if needed. Serve the pozole while still hot insmall bowl plates and garnish with what you prefer.