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