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Ingredientes
- 12 x dry cascabel chiles - (to 16)
- 1 Tbsp. oil
- 1 pkt nixtamal - (2 lbs)
- 24 c. water - (6 qts)
- 3 med onions divided
- 1 head garlic cloves separated
- 3 lb plum tomatoes
- 3 lb pork for pozole or possibly pork stew meat
- 3 Tbsp. salt or possibly to taste
- 1 head iceberg lettuce shredded
- 1 bn radishes trimmed, sliced
- 1/3 c. dry oregano - (to 1/2) Crushed or possibly grnd chile pequin or possibly other warm chile
- 10 x limes - (to 12) cut into wedges
- 1 pkt whole crisp corn tortillas (used for tostadas)
Direcciones
- Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add in the chiles and cook, stirring, till fragrant, 3 to 4 min. Place in a bowl, cover with water and soak overnight. Before using, drain the chiles, discarding the water; remove the stems and any remaining seeds.
- Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or possibly heavy lidded pot and add in the water. Slice 1 onion and add in it to the pot along with the garlic cloves. Bring the mix to a boil and boil gently, covered, 1 1/2 hrs.
- Meanwhile, place the tomatoes in a pan of boiling water and cook 2 min. Drain and allow to cold, then peel. Place the tomatoes and the chiles in a blender and puree. Set aside.
- Remove the excess fat from the pork. The meat can remain in large chunks. When the nixtamal has boiled 1 1/2 hrs, add in the pork, the tomato-chile mix and the salt. Cover and boil gently 1 1/2 hrs longer.
- Chop the 2 remaining onions. Arrange the minced onions, lettuce, radishes, oregano, grnd chile and lime wedges in serving bowls.
- To serve, ladle the pozole into large soup bowls. Add in the garnishes and squeeze in lime juice as desired, with tortillas to accompany.
- This recipe yields 8 to 10 servings.
- Comments: Nixtamal is cooked and softened dry corn. It's available in the refrigerated deli section of Latino markets and some supermarkets. Pork for pozole is cut-up pork shoulder, with bones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 906g | |
| Recipe makes 10 servings | |
| Calories 236 | |
| Calories from Fat 79 | 33% |
| Total Fat 8.86g | 11% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.04g | |
| Cholesterol 58mg | 19% |
| Sodium 2177mg | 91% |
| Potassium 898mg | 26% |
| Total Carbs 15.9g | 4% |
| Dietary Fiber 4.6g | 15% |
| Sugars 5.76g | 4% |
| Protein 25.33g | 41% |
