Mexico City-Style White Pozole

Ingredients

• 2 to 4 pounds bone-in pork shoulder, chopped into large chunks
• 1 pound bone-in country-style pork ribs
• 1 pig trotter (optional), chopped into 6 pieces
• ½ of an onion, sliced
• 3 garlic cloves, peeled and smashed
• 2 bay leaves
• 3 black peppercorns, roughly cracked
• 1 tablespoon salt, or to taste
• 4 to 6 cups cooked prepared hominy (see “how to” in the online version of this recipe at EdibleMarinAndWineCountry.com)
• Radishes, sliced thin
• Onion, finely chopped
• Dried Mexican oregano or Rancho Gordo Oregano Indio
• Romaine or iceberg lettuce, sliced very thin
• Mexican limes or key limes, quartered
• Pequín chile powder
• Avocado, cubed
• Chicharrón
• Habanero Chile Relish (see recipe on page 52 of this issue)