Pozole, a traditional Mexican stew, is a celebration of corn and its significance to Mexican heritage. The Jalisco variation, originating from the birthplace of Mariachis, features dried corn, meat (usually pork), and a rich blend of spices and chilies. Each spoonful tells a story of cultural pride and communal gatherings, especially during festivities like Mexican Independence Day.

Ingredients

• 12 to 16 dried cascabel chiles
• 1 tablespoon of vegetable oil
• 1 – two-pound package nixtamal
• 24 cups or 6 quarts of water
• 3 medium onions, divided
• 1 head garlic cloves, separated
• 3 pounds of plum tomatoes
• 3 pounds pork
• Salt to taste
• 1 head of iceberg lettuce, shredded
• 1 bunch radishes, trimmed and sliced
• Dried oregano (to your liking)
• Crushed or ground chile pequin
• 10 to 12 limes, cut into wedges
• 1 package of whole crisp corn tortillas (used for tostadas)

Directions

1. Cut the cascabel chiles and remove the seeds. Heat oil in a small skillet over low heat. Add the chiles and cook, stirring occasionally, until fragrant, for about 3 to 4 minutes. Place in a bowl, cover with water, and soak overnight. Before using, drain chiles, while discarding the water and removing the stems and any remaining seeds.
2. Place the nixtamal in a colander and rinse thoroughly. Place in a Dutch oven or heavy stew pot and add water. Slice 1 onion and add it to the pot along with the garlic cloves. Bring the mixture to a boil and boil gently, covered, for about 1 1/2 hours.
3. Place the tomatoes in a pan of boiling water and cook for 2 minutes. Drain and allow to cool, then peel. Place tomatoes and the chiles in a blender and puree. Set aside.
4. Remove excess fat from the pork. You can keep the meat in large chunks. When the nixtamal has boiled for 1 1/2 hours, add the pork, the tomato-chile mixture, and salt. Cover and boil gently for 1 1/2 hours longer.
5. Chop the 2 remaining onions. Prepare the chopped onions, lettuce, radishes, oregano, ground chile, and lime wedges in serving bowls for toppings.
6. To serve, ladle the pozole into soup bowls. Add preferred garnishes and squeeze in lime juice as desired, with tortillas on the side.