If you are about to embark on a culinary adventure and prepare your first pozole, then you cannot miss these incredible tips, as they are the best-kept secrets recipes.

You already know if you want to prepare the best pozole easily and practically, this is your opportunity to shine, as it is a broth that dates back to pre-Hispanic times and is perfect for the national month, Christmas, birthdays and all kinds of celebrations. Let’s do it!

Eight tips to prepare a pozole of 10

For chef Yamilette, pozole is characterized by being a dish with a concentrated meat flavour, which contrasts perfectly with the lettuce, radish, onion and lemon juice, so with these tips, your pozole will be more delicious than ever.

1. The secret is in the corn

The essential ingredient of the pozole is cacahuazintle corn since this must be cooked to perfection to provide the desired texture to the pozole. To make exquisite pozole, we recommend buying corn for pozole in bulk, as it has a much fresher flavour than precooked corn.

When in the market, ensure that your cacahuazintle corn is clean and free of impurities to cook it quickly.

2. Cook the corn to perfection

The chef recommends cooking the cacahuazintle corn for an hour if you use a pressure cooker. If you use a regular pot, the cooking will take 2 or 2 hours.

3. Season the pozole broth

If you want to give your pozole an extra touch of flavour, then you can’t miss this tip! Our star chef recommends that we cook the corn for pozole with onion, a head of garlic, oregano, salt, and water because the broth will have a better flavour.

4. Which meat is the best?

In the case of meat, this will depend on the taste of each family. For example, if children or grandparents are going to eat pozole, chicken is a good option since it is less greasy and easier to chew.

If you’re having people who don’t eat greasy food over for dinner, you can opt for lean pork, such as the leg or the meat. Opt for a pig’s head or trotters if you want a more intense meat flavour.

Finally, no matter what protein you’re adding, remember to cut it into small pieces, so they cook faster.

5. When is the meat added?

It would help if you let the pozole grains cook well on an excellent pozole before adding the meat. So when do we put it in the pot? Chef Yamilette notes that it is added after the corn kernels pop, and everything is cooked over medium to medium-low heat s o the flavours are perfectly concentrated.

6. Enhance the flavours

When the meat is added to the corn, it will be time to start adding the salt, but if you like the intense flavour, you can add a touch of chicken broth; you will not regret it! You can also incorporate a bouquet of scented herbs such as thyme, bay leaf and marjoram.

7. Sauté the sauce

If you prepare a red pozole, do not forget to fry the marinade, which makes everything cook much better. This sauce can be equipped with guajillo or ancho chilli, garlic and onion.

8. Pozole takes time!

Although it seems obvious, remember that the pozole is prepared through slow cooking, so it is best to do it slowly; this way, you will ensure that it is a success among your guests.