Pozole seco de Manzanillo (Colima)

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Pozole seco de Manzanillo (Colima). It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Pozole seco de Manzanillo (Colima) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Pozole seco de Manzanillo (Colima) is something that I have loved my entire life.

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 begin with this recipe, we have to first prepare a few ingredients. You can cook Pozole seco de Manzanillo (Colima) using 16 ingredients and 4 steps. Here is how you can achieve that.

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

Instructions 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.

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