1 To make the adobo salsa, steep chiles in a bowl of hot water until soft. Blend together with the steeping liquid, garlic, and white onion until smooth. Set aside.
2. To make the pozole, cook Nixtamal Northgate® according to cooking instructions on the package, with water, garlic, onion and bay leaves; set aside.
3. Add pork meat, adobo salsa (from step 1), season with salt, and simmer on low heat until meat is fork-tender. Remove meat from the heat and set aside.
4 Serve pozole with reserved meat and garnish with onion, lemon, radish, cabbage, and tostadas to taste. Enjoy.