Elopozole, Guerrero style

Author: Pia Albrechtsen
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Elopozole is another variation of pozole, is originated of Guerrero state, which is located in the southern part of Mexico. This southern Mexican recipe is similar to “mole de olla”, people eat at lunch.
Elopozole is boiled in broth of guajillo chile, with vegetables and pork spine.

Elopozole, Guerrero style

Elopozole, Guerrero style

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium

Ingredients:

  • 16 Corn, shelled
  • 4 pieces of Chicken (leg, breast)
  • 1.10 lb Pork spine
  • 5 Zucchini, diced
  • .55 lb Green beans, slices
  • 8 Guajilli chilies
  • 5 Garlic cloves
  • 1/2 Onion
  • 1 bunch of Epazote, fresh
  • 3 limes, sliced
  • Corn tostadas
  • Oil
  • Salt to taste
  • Water

Directions:

  1. Sauce:

  2. In a iron pan roast the chilies, then soak in water until are soft. After this, in a blender put the chilies, garlic and liquify. Then add in a saucepan and fry it with a onion.
  3. Elopozole:
  4. In a pot bring to boil the corn kernels. After this add the pork and chicken (without skin). When the meat is cook, remove from heat, let it cool and shred. After this, add the meat in the pot and add sauce, zucchini, grean beans and epazote, simmer for 15 minutes. Add Serve hot and add garnish.

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