Red Pozole - Gerardo Lopez

Ingredients

• 3 tins hominy precooked (drained and rinsed - each tin approximately 800 grams)
• 1.5 l veggie stock
• 5 dry ancho chillies
• 3 dry guajillo chillies
• 5 dry arbol chillies (reduce or increase depending on heat level desired )
• 1 medium white or yellow onion
• 3 garlic cloves
• 1 tbsp Mexican oregano
• 3 bay leaves
• 1 tsp black pepper
• 1 tbsp sea salt (extra to taste)
• 8 corn tostadas
• 1 medium red onion (finely diced)
• 6-8 radishes (sliced )
• 4 limes (cut in 6 slices each)
• 2 tbsp Mexican oregano
• 50 g piquin chilli powder (substitute with any red chilli powder)
• table salt
• 1/2 iceberg lettuce (finely chopped )
• vegetable oil