Recetas De Pozole Verde Mexicano Food

POZOLE ESTILO JALISCO (JALISCO-STYLE HOMINY)

Steps:

• 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.