Pozole estilo Jalisco

Hey everyone, it is Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Pozole estilo Jalisco. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pozole estilo Jalisco is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It's appreciated by millions every day. Pozole estilo Jalisco is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Pozole estilo Jalisco, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pozole estilo Jalisco delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Pozole estilo Jalisco using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Pozole estilo Jalisco:

1. 1 Kg. costilla de cerdo
2. 1 cabeza chica de cerdo
3. 2 bolsa maíz pozolero precocido
4. 4 chiles guajillo
5. 3 chiles de color
6. 1 cabeza ajo
7. 6 hojitas laurel
8. 1 cebolla mediana
9. 6 pimientitas chicas
10. 1 pizca orégano verde
11. cantidad necesaria agua
12. cantidad necesaria sal

Instructions to make to make Pozole estilo Jalisco

1. Ingredientes
2. Se lava bien el maíz pozolero hasta que el agua que suelte quede transparente
3. Se corta la cabeza y la costilla en cuadritos pequeños
4. Se lava bien la carne hasta que suelte toda el agua sangre
5. En una olla grande se pone agua hasta la mitad y se agrega el maíz y se deja cocer una hora y cuarto
6. En esa misma olla pasada la hora y cuarto de la cocción del maíz agregar la carne, la cebolla partida en cuatro, 4 hojas de Laurel y la cabeza de ajo y sal al gusto
7. Ya que se comienza a hablandar la carne se le muelen dos hojitas de Laurel, las seis pimientas chicas y el orégano verde pasado por un sartén para tostarlos y se le agrega al caldo
8. Depués se pasa por agua caliente los chiles para ablandarlos y se licúa con medio vaso de agua y se pasa por un colador y se vierte a la cocción.
9. Se deja que hierva por por un rato y se baja del fuego y a disfrutar un pozole al estilo Jalisco.
10. Para acompañar el pozole se agrega lechuga, cebolla y rábano bien picadito y un poquito de chile de árbol molido.

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