- 1 kilo of precooked pozolero corn,
- 1 head of garlic,
- Salt to taste,
- 1 kilo of pork, cut into cubes,
- 1 large tomato,
- 100 grams of chile mirasol (guajillo),
- 1/4 teaspoon oregano,
- 1 pinch of cumin,
- 1 clove garlic
- 1 romaine lettuce, shedded,
- 1 small onion, chopped,
- 4 lemons, halved
- Corn Toast
Preparation: 30min > Cooking: 3hours > Ready in: 3 hours, 30 min.
Place the corn in a large pot, cover with water, add 1 head of garlic and salt to taste and cook over medium heat for 2 hours.
After that time, add the meat to the pot and cook for 1 hour or until the meat is very tender. Discard the garlic head.
Meanwhile, boil the tomato until it has softened. Soak the chiles in hot water until they are soft, remove the seeds and the stems and stir together with the tomato, salt, oregano, cumin and 1 clove of garlic. Strain.
When the meat is soft, remove it from the pot and discard it.
Pour the red sauce into the pot with the corn and let it boil. Return the shredded meat to the pot, adjust the seasoning and let it boil a few more minutes before serving.
Serve with shredded lettuce, chopped onion and a few drops of lemon juice. Accompany with toast.