Recipe Pozole Jalisco style

Recipe Pozole Jalisco

From the book “The Senators tend to cook” 1964



  • 1 kilo of corn cacahuazintle
  • 3 tablespoons of lime
  • 1 kilo of pig’s head
  • 2 pig’s trotters
  • 1/2 kilo of pork loin
  • 1 chicken
  • 5 large onions
  • 1 large radish, tender, sliced
  • 8 lemons
  • 1/2 head of garlic
  • 1 lettuce
  • 50 grams of chile piquín ground
  • 50 grams of ground oregano ground
  • Salt to taste

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Wash the corn and put it in the fire with lime and enough water to cover the same. When you peel off the skin, remove it from the heat and washes very well until it remains white. Then descabeza, washed again and put to boil with plenty of water and the 1/2 head of garlic; when it is already popping the corn, take out the garlic and put the meat along with the chicken party in pieces. When it is cooking, put the salt, and if you lack of broth during the cooking, add hot water. Let it boil until the corn is very soft.

If you want it with the broth colorado, put to soak 6 chiles anchos and 6 guajillos, already deveined. They are ground and added to the broth.

Is served the bowl of mud and decorate it with onion, finely chopped, wheel of radish, lettuce, chopped, powder of oregano and or powdered chile piquín, if the broth is not colorado. Put lemon juice, to taste.