Jul 14 2026
Restaurants›Mi Tocaya Antojería›Lomo De Puerco Pozolero Recipe

Lomo De Puerco Pozolero Recipe

Inspired by Mi Tocaya Antojería
Time1h
Serves2

5 oz seared pork tenderloin, pozole steamed little neck clams, saka morra (prehispánico grits), squid & smoked oyster-radish pico de gallo, oregano, corn nuts

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Ingredients

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Pork Tenderloin

Pozole Steamed Clams

Saka Morra (Prehispánico Grits)

Squid & Smoked Oyster-Radish Pico de Gallo

Garnish

Method

Pork Tenderloin

  1. 1

    Sear the Pork

    Heat olive oil in a skillet over medium-high heat. Season the pork tenderloin with salt and black pepper, then sear it in the skillet for about 3-4 minutes on each side until browned and cooked through. Remove from heat and let it rest for five minutes before slicing.

Pozole Steamed Clams

  1. 2

    Prepare the Clams

    In a large pot, combine water, pozole, and crushed garlic. Bring to a simmer. Add the little neck clams, cover, and steam for about 5-7 minutes or until the clams are open. Remove from heat and drizzle with lemon juice before serving.

Saka Morra (Prehispánico Grits)

  1. 3

    Cook the Grits

    In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the cornmeal and salt. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened. Remove from heat and let it sit covered for a few minutes before serving.

Squid & Smoked Oyster-Radish Pico de Gallo

  1. 4

    Make the Pico de Gallo

    In a mixing bowl, combine sliced squid, diced smoked oysters, radish, tomato, red onion, and cilantro. Drizzle with lime juice and mix well. Let it sit for 10 minutes to allow flavors to meld.

Garnish

  1. 5

    Garnish the Dish

    To serve, slice the rested pork tenderloin and place it on a plate. Top with the steamed clams, a scoop of saka morra, and a generous helping of squid & smoked oyster-radish pico de gallo. Sprinkle with oregano and add corn nuts for crunch.

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