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1
Cut open cascabel chiles and remove seeds.
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2
Heat oil in small skillet over low heat; add chiles and cook, stirring, until fragrant, 3 to 4 minutes.
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3
Place in bowl, cover with water and soak overnight.
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4
Before using, drain chiles and discard water; remove stems and remaining seeds.
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5
Place nixtamal in colander and rinse thoroughly.
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6
Place in Dutch oven or heavy lidded pot and add water.
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7
Slice one onion and add to pot with garlic cloves.
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8
Bring mixture to boil, cover and simmer gently for 1 1/2 hours.
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9
While the corn is simmering, place tomatoes in pan of boiling water and cook 2 minutes.
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10
Drain and allow to cool, then slip the skins off.
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11
Place peeled tomatoes and chiles in blender,puree and set aside.
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12
Remove excess fat from pork and cut into large chunks.
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13
When nixtamal has cooked 1 1/2 hours, add pork, tomato-chile mixture and salt.
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14
Cover and simmer gently another 1 1/2 hours.
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15
Chop two remaining onions.
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16
To serve, ladle pozole into large soup bowls.
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17
Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
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18
Add garnishes to pozole and squeeze in lime juice as desired, serve with tortillas.
