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This soup whose main ingredient is corn and depending on the region is added meat or chicken.

The pozole consists of the cooking of the cacahuacintle, a type of large grain corn that for this dish must be cooked in two different phases for several hours. Once this process is ready (when the grains explode as a flower), the meat is added and, according to the tastes, other condiments to give it flavour and colour.

Once served, the pozole is accompanied by compliments that are added to the taste like avocado, lettuce, radish, cheese, pork rind and, of course, chilli in sauce or powder to give it a spicy touch. And as is customary throughout Mexico, there will also be tortillas with guacamole among the companions.

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