Cut open cascabel chiles and remove seeds.
Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
Place in bowl, cover with water and soak overnight.
Before using, drain chiles and discard water; remove stems and remaining seeds.
Place nixtamal in colander and rinse thoroughly.
Place in Dutch oven or heavy lidded pot and add water.
Slice one onion and add to pot with garlic cloves.
Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
Drain and allow to cool, then slip the skins off.
Place peeled tomatoes and chiles in blender,puree and set aside.
Remove excess fat from pork and cut into large chunks.
When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
Cover and simmer gently another 1 1/2 hours.
Chop two remaining onions.
To serve, ladle pozole into large soup bowls.
Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
Ingredients:
12 -16 dried cascabel chiles
1 tablespoon oil
1 (2 lb) packages nixtamal ( canned hominy may be substituted if nixtamal is unavailable)
6 quarts water
3 medium onions, divided
1 head garlic, cloves separated and peeled
3 lbs plum tomatoes
3 lbs pork, for pozole or 3 lbs pork stew meat
3 tablespoons salt ( or to taste)
1 head iceberg lettuce, shredded
1 bunch radishes, trimmed and sliced
1/3-1/2 cup dried oregano
ground dried chile, piquin or other hot chili peppers, crushed
10 -12 limes, cut into wedges
1 (8 count) packages whole crisp corn tortillas ( used for tostadas)
Steps/Methods:
Cut open cascabel chiles and remove seeds.
Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
Place in bowl, cover with water and soak overnight.
Before using, drain chiles and discard water; remove stems and remaining seeds.
Place nixtamal in colander and rinse thoroughly.
Place in Dutch oven or heavy lidded pot and add water.
Slice one onion and add to pot with garlic cloves.
Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
Drain and allow to cool, then slip the skins off.
Place peeled tomatoes and chiles in blender,puree and set aside.
Remove excess fat from pork and cut into large chunks.
When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
Cover and simmer gently another 1 1/2 hours.
Chop two remaining onions.
To serve, ladle pozole into large soup bowls.
Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
