Mexican Pozole

Ingredients

• 12 guajillo chiles, stemmed and seeded
• 12 ancho chiles, stemmed and seeded
• ½ medium sweet onion, left intact
• 10 garlic cloves, smashed
• 2 lb. pork shoulder, cut into 2-inch cubes
• 1 lb. pork spare ribs, cut into pieces with 3 ribs each
• 1 pig trotter, scrubbed and cleaned
• 1 medium sweet onion, very thinly sliced
• 15 garlic cloves, minced
• ¼ cup neutral oil (grapeseed or peanut)
• 2 tbsp. mexican oregano
• 6 bay leaves
• 1 tbsp. ground black pepper
• 1 tbsp. kosher salt, plus more for seasoning
• 2 cans of hominy, drained and rinsed
• Diced avocado
• Finely-chopped white onion
• Fresh cilantro
• Lime wedges
• Thinly-sliced cabbage
• Thinly-sliced red radishes
• Red chili flakes