Pozole blanco casero

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Pozole blanco casero. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pozole blanco casero is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions every day. Pozole blanco casero is something that I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Pozole blanco casero, 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 blanco casero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pozole blanco casero is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pozole blanco casero estimated approx 75 minutos.

To get started with this recipe, we must prepare a few components. You can cook Pozole blanco casero using 10 ingredients and 5 steps. Here is how you cook that.

Pozole blanco de mi cuñada. Este pozole nunca lo había comido y la verdad me gustó mucho he de comentar que pensé que no me gustaría, pues es totalmente diferente a cualquier pozole que yo haya comido, sinceramente lo recomiendo.

Ingredients and spices that need to be Get to make Pozole blanco casero:

1. 3 kg carne de cerdo, maciza costilla, codillo o espinazo o de todo
2. 1 1/2 kgs maíz pozolero del que venden en lata no se compliquen
3. 1/4 chicharrón del esponjadito sin nada de grasa
4. rabanitos
5. aguacate
6. cebolla
7. chile piquín molidito
8. limones
9. orégano
10. tostadas

Instructions to make to make Pozole blanco casero

1. Ponemos a cocer la carne en bastante agua con cebolla y ajo, cuando ya esta empezando a ablandar agregamos sal no mucha porque recuerden que el chicharrón es saladito es mejor que falte y no que sobre.
2. Aparte en otra olla ponemos el maíz a que de un hervor son sal pero hay que tener cuidado de no cocerlo mucho porque se desbarata.
3. Picamos la cebolla finita, en rodajas finas los rábanos, en cuartos los limones, desmenuzamos la carne.
4. Cuando ya está bien cocida disponemos el chicharrón en pedacitos no muy grandes no muy chicos, los limones el orégano, el chile piquín y los rábanos sin olvidar las tostadas en platones bonitos para que cada comensal sazone su pozole al gusto.
5. Servimos en platos hondos el maíz y la carne con bastante caldito y una rebanada de aguacate.

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