Pozole Estilo Jalisco (Jalisco-style red pozole) Recipe - Los Angeles Times

Ingredients

• 12 to 16 dried cascabel chiles
• 1 tablespoon oil
• 1 (2-pound) package nixtamal
• 24 cups (6 quarts) water
• 3 medium onions, divided
• 1 head garlic, cloves separated
• 3 pounds plum tomatoes
• 3 pounds pork for pozole or pork stew meat
• 3 tablespoons salt or to taste
• 1 head iceberg lettuce, shredded
• 1 bunch radishes, trimmed and sliced
• 1/3 to 1/2 cup dried oregano
• Crushed or ground chile pequin or other hot chile
• 10 to 12 limes, cut into wedges
• 1 package whole crisp corn tortillas (used for tostadas)