Pork Es Sabor
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  • 2.5 pounds of fresh pork tenderloin never frozen and unprocessed
  • 2 pounds of pork spine bones
  • Water
  • 2 tablespoons of salt
  • 3 fresh garlic cloves
  • 5 ancho chili peppers deveined
  • 5 guajillo chili peppers deveined
  • 1 large onion, split
  • 400 gr of fresh corn for precooked pozole
  • ½ cup finely chopped fresh lettuce
  • 5 fresh radishes, sliced
  • 10 fresh lemons in quarters
  1. Place the backbone and cubed pork tenderloin in a large pot. Add enough water to cover the meat. Add the garlic cloves, salt to taste, the corn and bring to a boil. Lower to medium heat and simmer for an hour.
  2. In a small saucepan, add enough water to cover the chiles. Bring to a boil and simmer for 15 minutes. Place the softened chiles in a blender with a quarter of an onion and a little of the water and blend until the mixture is homogeneous. Add that chili paste to the corn and meat broth.
  3. When the pork is soft, remove the backbone bones. Season to taste. Before serving, remove the meat from the bone and cut it into small pieces.
  4. Serve the pozole with chopped lettuce, radish slices, and lemon quarters.