In Mexico it is usual to eat this dish at night, and it is classic in the national holidays or during the cold winter nights; although some families also prepare this delicious dish during the end of the year celebrations.
The original pozole is prepared with dried cacahuazintle corn and part of the pig’s head. Dried corn adds an incomparable flavor to this soup, but today it is more common to use canned corn as a substitute, for the convenience that it is already cooked.
In this recipe we will use canned corn and pork and rib meat, because in some parts it is very difficult to find dried corn and pork head meat. Although this recipe is for the red pozole, in Mexico the green and white pozole is also cooked.
We leave you this video of the simple recipe to prepare pozole in these national holidays.
Information from Mexico in my kitchen