Ingredients CardPozole Rojo4 servings Meat and Stock 680 gboneless pork shoulder, cut into large chunks225 gcountry-style pork ribs, with shoulder bone½pig trotter, about 1 1/2 lb, scrubbedcold water, to cover by an inch, to taste175 mlyellow onion, thinly sliced1 ½ clovesgarlic1 ½whole black peppercorns1 leafbay leaves15 mlkosher salt, plus more as needed Chile Broth and Pozole 1 ½dried guajillo chiles, stemmed and seeded1dried ancho chiles, stemmed and seeded57 gyellow onion, about half a medium onion, chopped3 clovesgarlic7.5 mlcanola oil830 mlcooked dried hominy, or drained canned hominy Garnishes thinly sliced green cabbage or iceberg lettuce, to tastered radishes, thinly sliced, to tastewhite onion, finely chopped, to tastedried Mexican oregano, to tastelime wedges or halves, to tastefresh cilantro, to tastefirm-ripe avocado, diced, to tastecrumbled Cotija or queso fresco, to tastesour cream, to tastetostadas, corn tortillas or tortilla chips, to taste Safety: Whole cuts of pork should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
