Pork and Hominy Stew (Posole Rojo) | Saveur

Ingredients

• 5 dried cascabel chiles, stemmed and seeded
• 4 dried pasilla chiles, stemmed and seeded
• 3 dried new mexico chiles, stemmed and seeded
• 5 cloves garlic, chopped
• 4 15 oz. cans golden hominy, drained and rinsed (about 6 cups)
• 1½ lb. pork neck bones, cut into 2" pieces by your butcher
• 1½ lb. pork leg, cut into 2" pieces by your butcher
• 1 lb. pork spareribs, cut into 2" pieces by your butcher
• Salt
• 10 radishes, trimmed and thinly sliced
• 1 large white onion, roughly chopped
• ½ small head green cabbage, cored and thinly sliced