Pozole seco de Manzanillo (Colima)

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Pozole seco de Manzanillo (Colima). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Pozole seco de Manzanillo (Colima) is one of the most popular of recent trending foods in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions every day. Pozole seco de Manzanillo (Colima) is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Pozole seco de Manzanillo (Colima), 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 seco de Manzanillo (Colima) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few components. You can cook Pozole seco de Manzanillo (Colima) using 16 ingredients and 4 steps. Here is how you can achieve it.

COMENTARIOS: El origen del pozole tiene su origen en diversos estados de la República Mexicana, sin embargo el pozole seco de Manzanillo tiene su origen en que, accidentalmente, una señora se le olvidó que mantenía el pozole en las brasas y el caldillo se evaporaba, de ahí fue que comenzaron a servirse en tostadas y se extendió popularmente a conocerse como Pozole seco.

Ingredients and spices that need to be Get to make Pozole seco de Manzanillo (Colima):

1. 500 gr. Maíz pozolero nixtamalizado
2. 500 gr. Cabeza de cerdo
3. 1/2 pieza Cebolla
4. 300 gr. Maciza de cerdo
5. c/s Sal de grano
6. 20 ml. Aceite
7. 30 gr. Chile de árbol seco
8. 1 diente Ajo
9. 1 gr. Orégano seco
10. 100 ml. Caldo de pozole
11. 50 gr. Manteca de cerdo
12. c/s Limón
13. c/s Rábano
14. c/s Col
15. c/s Cebolla
16. c/s Tostadas

Steps to make to make Pozole seco de Manzanillo (Colima)

1. Cocer con abundante agua las carnes y el grano, aproximadamente dos horas, o hasta que la carne esté suave y el grano reventado.
2. Freír los chiles de árbol y ajo, licuar junto con sal, orégano y caldo del pozole con algunos granos, para que logre espesar.
3. Retirar del fuego algunos granos, freírlos en manteca caliente y agregar poco a poco caldo de pozole, dejar reducir.
4. Servir carne desmenuzada, granos refritos sobre una tostada y acompañarlo con cebolla picada, limón, rábano y col.

As your experience and confidence expands, you will certainly locate that you have more all-natural control over your diet regimen and adapt your diet to your individual preferences in time. Whether you wish to serve a dish that makes use of less or more components or is a bit essentially hot, you can make straightforward adjustments to attain this goal. Simply put, start making your dishes on time. When it comes to basic cooking abilities for newbies you don't need to learn them however just if you grasp some simple cooking methods.

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So that is going to wrap this up for this special food Easiest Way to Make Perfect Pozole seco de Manzanillo (Colima). Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!