In the state of Guerrero, on of the biggest culinary traditions is pozole. The different types include a green pozole which is fundamentally made of green herbs, pumpkin seeds, and green peppers; the local elopozole which is served with a red broth, which is different in composition from the north’s red pozole; and the most traditional white pozole which is choclo (hominy) served with pulled pork or chicken and accompaniments that elevate the flavor of the broth. Oregano, dry chilies, avocados, white onion, and chicharron. Some locals, especially on the coast, will also eat an ‘egg drop soup’ version of this white broth with sardines.
Guerrero eyaletinin en buyuk mutfak geleneklerinden biri pozole. Iri misir taneleri, didilmis et ve lezzetli bir tavuk veya et suyu ile servis edilen bir corba. Guerrero'ya ait uc turu var bu corbanin. En onemlisi resimde de gordugunuz beyaz pozole. Ozelligi sade ve lezzetli olmasi. Masada bircok garniturle sunuluyor. Chicharron, tostada'lar, avokado, beyaz sogan, aci yesil biber, kekik ve pul biber.
En el estado de Guerrero una de las tradiciones es comer pozole. Dentro de estas variedades : Pozole verde con pasta de semillas de calabaza y hiervas, elopozole con granos de elote en un caldo rojo de chiles y el tradicional pozole blanco que se acompana con una serie e complementos que eleban su sabor: oregano, cebolla blanca, aguacate, tostadas, limon,incluso algunas personas agregan huevo crudo y sardinas.
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(at Restaurant Tecuán)
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