Traditional Pozole
- 1 kg precooked corn
- 2 kgs pork shank
- 4 ancho or cascabel chilies
- Garlic to taste, not more than one bulb
- Water
- Sliced radishes
- Lime to taste
- Red or yellow tostadas
- Your choice of salsa
In a pressure cooker, cook the meat with salt until tender. Add corn and garlic and let simmer on low heat. Corn must be precooked; you will find this in a bag or can at a supermarket. Clean the chilies, remove seeds and soften in hot water.
