Slow-Cooker Red Chile Pozole

Name: Slow-Cooker Red Chile Pozole
Ingredients: 2 dried ancho chiles, stemmed and seeded; 4 dried guajillo chiles, stemmed and seeded; Salt; 1 pound (about 2 1/2 cups) fresh or frozen nixtamal corn, rinsed OR ¾ pound (2 cups) American Southwestern dried pozole corn; 2 small pigs feet (about 1 ½ pounds); A 2 1/2 pound bone-in pork shoulder roast; 1 large (8-ounce) white onion, cut into ¼-inch pieces; 6 garlic cloves, pretty finely chopped; 3 cups thinly sliced cabbage (I prefer savoy or Napa cabbage) or head lettuce; 6 radishes, thinly sliced; A couple of tablespoons dried Mexican oregano; A couple of tablespoons crushed red chile (like chile de árbol or other hot chile)—if your guests like spicy food); 2 limes, cut into wedges; A dozen tostadas (crisp-fried tortillas, store-bought or homemade)

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INGREDIENTS - For the Pozole - 2 dried ancho chiles, stemmed and seeded - 4 dried guajillo chiles, stemmed and seeded - Salt - 1 pound (about 2 1/2 cups) fresh

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Ingredients

2 dried ancho chiles, stemmed and seeded
4 dried guajillo chiles, stemmed and seeded
Salt
1 pound (about 2 1/2 cups) fresh or frozen nixtamal corn, rinsed OR ¾ pound (2 cups) American Southwestern dried pozole corn
2 small pigs feet (about 1 ½ pounds)
A 2 1/2 pound bone-in pork shoulder roast
1 large (8-ounce) white onion, cut into ¼-inch pieces
6 garlic cloves, pretty finely chopped
3 cups thinly sliced cabbage (I prefer savoy or Napa cabbage) or head lettuce
6 radishes, thinly sliced
A couple of tablespoons dried Mexican oregano
A couple of tablespoons crushed red chile (like chile de árbol or other hot chile)—if your guests like spicy food)
2 limes, cut into wedges
A dozen tostadas (crisp-fried tortillas, store-bought or homemade)