Pozole Estilo Jalisco (Jalisco-style red pozole) Recipe - Los Angeles Times
Pozole is the perfect party dish -- easy to make, impressively showy and fun to eat -- so it turns up at celebrations in Mexico from Independence Day to birthdays, weddings and baptisms.And we think...
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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)
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