Pozole Rojo (Red Posole) Recipe

Ingredients (15)

• 4 ounces dried guajillo, ancho, or a combination of both, chili pods
• Salt
• 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
• 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
• 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons of dry oregano (Mexican oregano if available)
• Half a small cabbage, thinly sliced
• One bunch cilantro, chopped
• 1/2 white onion, chopped
• 2 avocados, chopped
• 4 limes, quartered
• A bunch of red radishes, sliced thin
• A couple dozen tostada shells (see Recipe Note)