MEXICAN TRADITIONAL POZOLE ROJO
How to make it
Tips & Tricks
The name, of Nahuatl origin, means ‘foam’, because it is prepared with grains of a special corn called cacahuazintle. These grains will open during the cooking and make them resemble the foam.
CHOOSE THE RIGHT INGREDIENTS
WHAT TYPE OF CORN TO USE AND HOW TO COOK IT
"– If you don’t want the pozole to be a bit spicy, discard the veins and seeds of guajillo chillies."
GET YOUR FAVORITE TOPPINGS
AND DON'T FORGET THE SAUCE!
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