Red Pozole

Name: Red Pozole
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

www.rickbayless.com

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

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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