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1
Rinse nixtamal thoroughly in a strainer.
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2
Pour into large Dutch oven or heavy lidded pot, add 4 quarts water and bring to boil.
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3
Simmer gently, loosely covered about 2 hours, or until tender.
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4
Do not allow to boil dry (enough water should remain at end of cooking time to keep nixtamal moist).
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5
While corn is cooking, rinse the chicken and place in a pot with 2 quarts water and 2 teaspoons salt.
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6
Bring chicken to boil, reduce heat, cover and simmer 1 hour.
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7
Strain and measure broth, adding water if necessary to equal 8 cups.
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8
Shred meat, discarding skin and bones.
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9
Set aside broth and chicken.
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10
When nixtamal is tender, remove it to bowl.
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11
Rinse the pot and return cooked nixtamal to pot.
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12
Wash poblano chiles and discard stems and seeds.
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13
Cut into chunks.
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14
Wash cilantro and cut off tips of stems.
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15
Place chiles and cilantro in blender with a cup of water and whirl.
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16
Slice one of the onions.
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17
Add chile-cilantro puree, chicken broth, sliced onion, garlic cloves and 4 1/2 teaspoons of salt to nixtamal.
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18
Stir to combine, bring to boil, reduce heat, cover and simmer for 30 minutes.
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19
Add chicken and cook 15 more minutes.
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20
Dice remaining onion and place in small bowl.
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21
Arrange lettuce, serrano chiles, lime wedges and oregano in separate bowls, and crisp tortillas in basket or bowl.
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22
To serve, ladle pozole into large soup bowls and garnish with lettuce, chile slices, lime juice and oregano and tortillas.
