|Club House Chili Powder||1 tbsp|
|Club House Cumin, Ground||1 tsp|
|Club House Oregano Leaves||1 tsp|
|Club House Sea Salt Grinder||1/2 tsp|
|Boneless pork ribs or pork butt roast, cut into 1/2-inch (1-cm) cubes||1 lb|
|Vegetable oil, divided||4 tbsp|
|Celery, cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml)||3 stalks|
|Medium onion, cut into 1-inch (2 1/2-cm) pieces (about 2 cups/500 ml)||1|
|Small poblano chiles, seeded and cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml)||2|
|Sliced shiitake mushrooms||4 oz|
|Gourmet Garden® Chunky Garlic Paste, divided||3 tbsp|
|Gourmet Garden® Ginger Paste, divided||2 tbsp|
|Kitchen Basics® Original Chicken Stock||10 cups|
|Dried lotus seeds||1 1/2 cups|
|Shredded baby bok choy||3 cups|
|Chopped fresh cilantro||11/4 cup|
|Lime, cut into wedges||1|
The lotus seed, also called makhana in India, is a staple in Asian cuisine. Since the harvesting season of the lotus flower is short, the lotus seed is most commonly found dried or puffed. The bitter germ is typically removed from the centre of the seed before drying. Both dried and puffed lotus seeds provide an earthy, slightly floral flavour and have a firm, hearty bite when cooked. Lotus seeds are sold in Asian markets, specialty grocers and at many online retailers. Puffed lotus seeds are also sold as flavoured snacks.
Mix chili powder, cumin, oregano and sea salt in large bowl. Add pork; toss to coat evenly with spice mixture.
Heat 2 tablespoons of the oil in large heavy bottom saucepan (6- to 8-Liter size) on medium heat. Add celery, onion and poblanos. Cook 4 to 5 minutes or until vegetables begin to soften. Add shiitake mushrooms, 2 tablespoons (30 ml) of the garlic and 1 tablespoon (15 ml) of the ginger; cook 3 to 4 minutes or until mushrooms are softened. Remove vegetables from saucepan.
Heat 1 tablespoon (15 ml) of the remaining oil in the same saucepan on medium-high heat. Add pork and cook until lightly browned on all sides. Return vegetables to saucepan. Stir in chicken stock and lotus seeds.
Bring to a boil. Reduce heat and simmer 45 minutes to 1 hour or until pork and lotus seeds are tender.
Heat remaining 1 tablespoon (15 ml) oil in large skillet. Add bok choy and remaining 1 tablespoon (15 ml) each of the garlic and ginger. Stir-fry until tender-crisp. Divide bok choy evenly among serving bowls. Ladle Pozole into bowls and garnish with fresh cilantro and lime wedges to serve.