Red Pozole - Rick Bayless

Ingredients

• 2 pounds (about 5 cups) fresh or frozen nixtamal corn, well rinsed OR 1 ½ pounds (4 cups) American Southwestern dried pozole corn
• 1 head garlic, cloves broken apart, peeled and halved
• 3 1/2 pounds (1 1/2 medium) pork shanks, cut into 1 ½-inch thick pieces (you’ll have to ask the butcher to cut this for you)
• 1 1/2 pounds (2 medium) pork trotters (aka fresh pigs’ feet), cut lengthwise in half (you’ll have to ask the butcher to do this for you, too)
• 1 1/2 pounds bone-in pork shoulder, cut into 3 or 4 large pieces (again, ask the butcher to help)
• 2 large white onions, chopped rather finely
• 8 medium dried ancho chiles, stemmed and seeded
• 3 limes, cut into wedges
• 6 cups thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole)
• 15 radishes, thinly sliced
• 3 to 4 tablsepoons dried Mexican oregano
• 2 tablespoons coarsely ground hot dried red chile (optional), store bought or homemade
• 24 tostadas (crisp-fried corn tortillas) store bought or homemade