Mexican Pozole Rojo (Soup) | Food Town

Ingredients

• 4 ounces dried guajillo or ancho chiles, or a combination of both
• Salt
• 1 large (108 ounce) can white hominy, drained and rinsed
• 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes
• 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dry oregano (Mexican oregano if available)
• 1/2 small cabbage, thinly sliced
• 1 bunch cilantro, chopped
• 1/2 white onion, chopped
• 2 avocados, chopped
• 4 limes, quartered
• 1 bunch red radishes, sliced thin