RED POZOLE
From our friend Tina Luna

4 lb. boneless pork roast, cut in cubes
3 lb. nixtamal
8 oz. red chile powder
1 onion chopped
4 cloves garlic minced
salt to taste

Thaw and wash nixtamal until water runs clean. Place in a large pot and add water (nixtamal will double in size so add plenty of water). Add all ingredients except salt and cook for 1 1/2 hours. Add salt when corn (nixtamal) is soft. Serve with shredded cabbage, radishes and lemon. Good with toasted pan billote or toasted french rolls.