Ingredients
Method
- 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.