Pozole Recipe
Recipe By Pati Jinich
Red pozole, or pozole rojo, jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, i've refused to replace it with another and then, i tried a unique green version, pozole verde, guerrero style. It has not surpassed my pozole rojo, but it is attempting to tie with it at my table. And that is a lot to say.
4.8
23 Rating -
Rate
Non Vegdiet
3hr 35minstotal
3hr 35minsCook
3hr 35m.total
3hr 35m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Pozole Recipe
- 0.08 Head Garlic
- 0.08 Onion
- sprig Couple fresh cilantro sprigs
- 0.08 tablespoon Kosher or course sea salt or to taste
- 1/25 cup Pumpkin seeds lightly toasted
- 0.08 pound Tomatillos husks removed, rinsed
- 1/4 Cloves Garlic
- 0.03 cup Onion Coarsely Chopped
- 0.08 teaspoon Kosher or sea salt or to taste
- As required Freshly Ground Pepper To Taste
- 0.17 tablespoon Vegetable oil
- 0.83 Radishes rinsed, halved and thinly sliced
- 0.08 Head of romaine lettuce rinsed, drained and thinly sliced
- 0.33 tablespoon Onion Finely Chopped
- 0.08 Mexican avocado halved, pitted, meat scooped out and dried
- As required Piquin chile or a mexican mix of dried chiles, ground
- As required Dried oregano crumbled
- As required Tostadas or totopos
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pati Jinich