Pozole Rojo | America's Test Kitchen

Ingredients

• ½ large white onion, peeled and quartered through root end
• 10 garlic cloves, peeled
• 2 bay leaves
• 1 (3½-pound) boneless pork butt roast, trimmed well and cut into 2-inch pieces
• 2½ teaspoons table salt, divided
• 1 ounce dried guajillo chile, stemmed, seeded, and torn into 1-inch pieces
• 1 ounce dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
• ½ teaspoon dried Mexican oregano
• 3 (15-ounce) cans white hominy, rinsed
• Thinly sliced iceberg lettuce or green cabbage
• Thinly sliced radishes
• Finely chopped onion
• Crumbled dried Mexican oregano
• lime wedges
• Hot sauce
• Tostadas