Au Mexique, le pozole se sert « blanco » (nature) ou « rojo », c’est-à-dire coloré par une petite sauce maison aux piments secs (type Espelette, arbol, ancho, pasilla, etc.) : 1 piment ...

3. Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...