Classic White Pozole with all the Trimmings - Rick Bayless

Ingredients

• 3 pounds (about 7 cups) dried pozole corn, preferably red pozole corn, OR 4 pounds (about 10 cups) fresh or frozen nixtamal corn, well rinsed
• 2 heads garlic, cloves broken apart, peeled and halved
• 7 pounds (3 medium) pork shankss
• 3 pounds (4 medium) pork trotters
• 5 pounds bone-in pork shoulder, cut into 3 or 4 large pieces
• Salt
• 4 large (about 2 pounds) white onions, chopped into 1/4-inch pieces
• About 1 cup coarsely ground spicy dried red chile (arbol chile is pretty classic here)
• 6 limes, cut into wedges
• 3 quarts thinly sliced cabbage or head lettuce, (though not traditional, I love Napa cabbage for pozole)
• 2 dozen radishes, thinly sliced
• About 1/3 cup dried Mexican oregano, preferably whole leaf oregano
• About 4 dozen tostadas (crisp-fried corn tortillas), store-bought or homemade