(700 gr)nixtamal (precooked white corn)washed and strained
1white onion,cut in 4 pieces
7garlic cloves
3chiles "anchos" clean, seedless and deveined
3chiles "guajillos" clean, seedless and deveined
2tspdry oregano
1tspcumin
1/2tspblack pepper
Saltto taste
Water,amount needed
To garnish:
1white onioncut in small cubes
10radishescut in thin slices
Lettuce or cabbage in thin pieces
Chopped fresh cilantro
Limes or lemon pieces
Tostadas or totopos
Instructions
Put a big pot on the stove over medium heat and put in the nixtamal with enough water, some salt to taste and cook for about 50 to 70 minutes until the corn grain busts and is soft.
Meanwhile, place a different big pot on the stove over medium heat and put in the pork loin along with some 1 US gallon (4 lt) water. Add in the onion and garlic cloves, some salt and cook it all together for 1 hour until the meat is soft.
Once the meat is ready, remove the onion and garlic. Put them in a blender along with the chiles anchos and guajillo, oregano, cumin, salt, some black pepper and 2 C water. Blend until you get a somewhat thick and smooth sauce.
Pour the sauce into the pot with the pork, using a sifter and add in the nixtamal (preccoked white corn). Season with some salt and black pepper, cover with the lid and cook it all together over low heat for 60 to 80 minutes until the meat is soft.
Rectify the salt and add some more if needed. Serve the pozole while still hot insmall bowl plates and garnish with what you prefer.