Pozole Rojo (Red Posole) Recipe

Name: Pozole Rojo (Red Posole) Recipe
Ingredients: 4 ounces dried guajillo , ancho, or a combination of both, chili pods; Salt; 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed; 3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat; 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves; 3 bay leaves; 1 teaspoon ground cumin; 2 Tbsp of dry oregano (Mexican oregano if available); Half a small cabbage, thinly sliced; One bunch cilantro, chopped; 1/2 white onion, chopped; 2 avocados, chopped; 4 limes, quartered; A bunch of red radishes, sliced thin; A couple dozen tostada shells (see Recipe Note)

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Traditional Mexican pozole rojo is a rich, brothy soup made with pork, hominy, and red chiles. To serve, each bowl is piled with shredded cabbage, radishes, cilantro, lime, and avocado.

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Ingredients

4 ounces dried guajillo , ancho, or a combination of both, chili pods
Salt
1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
3 pounds pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
3 bay leaves
1 teaspoon ground cumin
2 Tbsp of dry oregano (Mexican oregano if available)
Half a small cabbage, thinly sliced
One bunch cilantro, chopped
1/2 white onion, chopped
2 avocados, chopped
4 limes, quartered
A bunch of red radishes, sliced thin
A couple dozen tostada shells (see Recipe Note)