Hi my name is Jenny Villagomez and on behalf
of Expert Village I’ll be showing you how to make pozole. Cooking meat and skimming
fat. In this clip we’ll be cooking our meat. First fill your pot half way with hot water.
Set it on your stove with high heat. Take a garlic clove, and using the base of your
hand crush the clove until you hear it pop. This is a useful trick to easily peel the
clove. Next grab an onion and cut off one tail. Then holding the onion firmly, gently
cut through the first layer. Cut the other tail off. And now you can peel the onion with ease.
Now all you have to do is just cut the onion in half. Walla. Now that your water is boiling,
take your onion and drop it like it’s hot. Watch out for the splash. Next add your garlic
cloves. Now add your trositos and let it boil. After a while you’ll notice that the fat and
blood have cooked. This shows up as a grey froth on top of the water. Using your ladle
spoon, scoop the froth out until it’s all gone.