Ingredients CardPozole Rojo4 servings Meat and Stock 680 gboneless pork shoulder, cut into large chunks225 gcountry-style pork ribs, with shoulder bone340 gpig trotter, about 1 1/2 lb, scrubbedcold water, to cover by an inch, to taste≈ 120 gyellow onion, thinly sliced≈ 4.5 ggarlic0.1 gwhole black peppercorns≈ 0.2 gbay leaves≈ 8 gkosher salt, plus more as needed Chile Broth and Pozole ≈ 9 gdried guajillo chiles, stemmed and seeded≈ 17 gdried ancho chiles, stemmed and seeded57 gyellow onion, about half a medium onion, chopped≈ 9 ggarlic≈ 7 gcanola oil≈ 575 gcooked 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)
