Pozole Rojo on a Mexican Cooking Vacation | The International Kitchen

Ingredients

• 1 large garlic
• 12 cups water
• 4 cups chicken broth
• 4 lbs pork leg
• 1 tsp dried oregano (preferably Mexican), crumbled
• 2 oz dried guajillo pepper
• 1 1/2 cups boiling hot water
• 1/4 large white onion
• 3 tsp salt
• 2 30-oz cans white hominy
• Approx 1 1/2 cups vegetable oil
• Diced avocado
• Iceberg or romaine lettuce, thinly sliced
• White onion, chopped
• Diced radishes
• Lime wedges
• Dried oregano
• Dried hot red pepper flakes
• 18 tostadas
• Mexican cream or sour cream
• 2 tomatoes