green chilli pozole with lotus seeds recipe | Schwartz

Ingredients

• 1 tbsp chilli powder hot
• 1 tsp cumin ground
• 1 tsp oregano
• 1/2 tsp sea salt
• 450 g boneless pork shoulder OR pork butt cut into 1/2-inch cubes
• 4 tbsp vegetable oil, divided
• 3 stalks celery, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 2 small Jalapeno chillies seeded and cut into 1 inch pieces
• 100 g (4 oz) shiitake mushrooms, sliced
• 3 tbsp garlic clove, crushed into paste
• 2 tbsp ginger, crushed into paste
• 2 litres chicken stock
• 175 g (6 oz) dried lotus seeds
• 250 g (9 oz) shredded baby bok choy
• handful chopped fresh coriander
• 1 lime, cut into wedges