Jalisco-Style Pozole - {Pozole Estilo Jalisco}

Recipe Ingredients

12		Dried cascabel chiles - (to 16)
1 tablespoon	15ml	Oil
1		Nixtamal - (2 lbs)
24 cups	5688ml	Water - (6 quarts)
3 cups	187g / 6.6oz	Onions - divided (medium)
1		Garlic - cloves separated
3 lbs	1362g / 48oz	Plum tomatoes
3 lbs	1362g / 48oz	Pork for pozole or pork stew meat
3 tablespoons	45ml	Salt - or to taste
1		Iceberg lettuce - shredded
1		Radishes - trimmed, sliced
1/3 cup	78ml	Dried oregano - (to 1/2)
		Crushed or ground chile pequin or
		Other hot chile
10		Limes - (to 12) - cut into wedges
1		Whole crisp corn tortillas
		= (used for tostadas)

Recipe Instructions

Cut open the cascabel chiles and remove the seeds. Heat the oil in a small skillet over low heat. Add the chiles and cook, stirring, until fragrant, 3 to 4 minutes. 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 heavy lidded pot and add the water. Slice 1 onion and add it to the pot along with the garlic cloves. Bring the mixture to a boil and boil gently, covered, 1 1/2 hours.

Meanwhile, place the tomatoes in a pan of boiling water and cook 2 minutes. Drain and allow to cool, 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 hours, add the pork, the tomato-chile mixture and the salt. Cover and boil gently 1 1/2 hours longer.

Chop the 2 remaining onions. Arrange the chopped onions, lettuce, radishes, oregano, ground chile and lime wedges in serving bowls.

To serve, ladle the pozole into large soup bowls. Add the garnishes and squeeze in lime juice as desired, with tortillas to accompany.

This recipe yields 8 to 10 servings.

Each serving: 622 calories; 28 grams protein; 100 grams carbohydrates; 20 grams fiber; 16 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 2,202 mg. sodium.

Source:
The Los Angeles Times, 01-28-2004

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