Pozol
Recipe category
Country
Region
Source
Cocina Tradicional Costarricense 5 - Los Santos y Mora
Ingredients
1
lbs cracked corn
1
oregano leaves
10
garlic cloves, crushed
½
cup(s) Worcestershire sauce
1
leaf bay leaf
1
lbs (460 grams) of pork skin
1
pork trotter
1
pork shoulder
½
pork ribs
4
large beef bouillon cubes
2
pepper
achiote (annatto)
1
tomato paste
Directions
- Soak the corn the night before.
- Drain the next day and put in a large pot with enough water, oregano, garlic, ½ cup of Worcestershire sauce, bay leaf, beef cubes, pork skin and pork trotter.
- Let it soften and add more water.
- It takes several hours to soften and you must ensure it doesn't become too soft and has enough broth.
- Chop the pork skin and meat from the pork trotter.
- Cut the pork shoulder into small pieces, put in a pot and let it soften.
- Add the pork ribs, 2 tablespoons of Worcestershire sauce, bay leaf, thyme and cilantro.
- Blend together: celery leaves, two onions, 2 teaspoons of pepper, 5 chopped garlic cloves, two chiles, achiote, tomato paste and water.
- Combine the corn and meat, boil for ½ hour with broth until it covers it.
- Make a refrito with 2 tablespoons of the meat fat and two onions, one cup of chopped celery.
- Add this to the pozol and cook.
- The broth should be thick.