Ingredients
- 4 ounces dried guajillo or ancho chiles, or a combination of both
- 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 tablespoons dry oregano (Mexican oregano if available)
Garnishes (can prep while pozole is cooking):
- 1/2 small cabbage, thinly sliced
- 1 bunch cilantro, chopped
- 1/2 white onion, chopped
- 2 avocados, chopped
- 4 limes, quartered
- 1 bunch red radishes, sliced thin
- 12 to 24 tostada shells (see Recipe Note)