The seafood pozole, an innovative and exquisite variation of the traditional Mexican pozole, offers a unique culinary experience that fuses the flavors of the sea with the warmth and tradition of this dish. This recipe, ideal for seafood lovers and those seeking new gastronomic experiences, combines the soft texture of pozole corn with the freshness and intense flavor of a variety of seafood, creating a rich and comforting broth.
Ingredients:
- 7 pounds of assorted pork chunks for pozole.
- 7 guajillo chiles
- 2 tablespoons of salt
- Half a head of garlic
- Half an onion
- 4 bay leaves
- 2 tablespoons Knorr Suiza
- 1 teaspoon oregano
- 1 can of corn for pozole
- 25 to 30 chiles de árbol
- 4 garlic
- 1 teaspoon salt
- 2 tablespoons olive oil
- Avocado slices
- Tostadas
- Radishes
- Lemon
- Onion
- Cabbage
Instructions:
In a gallon of boiling water, add the meat, salt, onion, garlic and bay leaves.
Then add the grain.
Grind the chiles, garlic and Knorr Suiza for the sauce.
After 1 hour and 45 minutes, add a teaspoon of oregano.
Serve and enjoy!
Enjoy!
