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Pork and Sweet Potato Pozole
Prep 15min
Total2hr45min
Ingredients17
Servings16
Pozole is a traditional Mexican dish that is always present during Posadas and today I bring you a super delicious recipe. Nobody can resist a delicious cup of this pozole made with tender chunks of pork meat, white corn and a seasoned broth made with three varieties of dried chili peppers, oregano and cumin. To give it a special seasonal touch, we’re adding colorful pieces of sweet potato. The natural sweetness of the sweet potato combines perfectly with the smoky flavor of the dried peppers. As my grandpa would say, it’s a broth that feeds the soul!
Try it for yourself and make it for your family this holiday season.
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Ingredients
For the pozole:
4lb pork loin
20cups water
2tablespoons salt
2garlic cloves
2dried ancho peppers, deveined and deseeded
2dried pasilla peppers, deveined and deseeded
2dried guajillo peppers, deveined and deseeded
1/2cup flour for tortillas
2teaspoons dried oregano
1teaspoon ground cumin
1can (9 oz) pozolero corn, drained
3medium-sized sweet potatoes, peeled and cut into 1-in cubes
To garnish:
Lemon slices, as needed
Sliced radishes, as needed
Onion, finely chopped, as need
Fresh cilantro, finely chopped, as needed
Corn chips, as needed
Directions
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1
Cut the meat into 2-3 inch chunks. Place them in a large pot with 16 cups of water, add salt and garlic cloves, and bring to a boil. Cover the pot and let cook for 30 minutes, skim off the foam that forms at the top. Reduce heat to low and cook until the meat is tender (about 2 hours).
2
Boil the dried peppers in a pot with 4 cups of water. Remove from heat and let them soak in the water until completely rehydrated. Blend the peppers and the water where they cooked along with the flour, oregano and ground cumin.
3
Pour the blended pepper mixture into the pot with the meat. Carefully add the corn and sweet potatoes. Cover the pot and let cook on low heat for 30 minutes until the sweet potato is tender; adjust salt seasoning if needed. Remove from heat and let cool for 10 minutes before serving.
4
Serve in large bowls and garnish with lemon and radish slices, chopped onion and cilantro. Serve with tortilla chips. Enjoy!
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Save half of the pozole and let cool completely. Save it in a sealable container and freeze to enjoy it later.
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No nutrition information available for this recipe
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Pozole is a traditional Mexican dish that is always present during Posadas and today I bring you a super delicious recipe. Nobody can resist a delicious cup of this pozole made with tender chunks of pork meat, white corn and a seasoned broth made with three varieties of dried chili peppers, oregano and cumin. To give it a special seasonal touch, we’re adding colorful pieces of sweet potato. The natural sweetness of the sweet potato combines perfectly with the smoky flavor of the dried peppers. As my grandpa would say, it’s a broth that feeds the soul!
Try it for yourself and make it for your family this holiday season.
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