Pork Pozole Rojo

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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)

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