Pozole Rojo

by Jules Moreau

4 servings

Meat and Stock

• 680 gboneless pork shoulder
• 225 gcountry-style pork ribs, with shoulder bone
• ½pig trotter
• cold water, to cover by an inch
• 175 mlyellow onion
• 1 ½ clovesgarlic
• 1 ½whole black peppercorns
• 1 leafbay leaves
• 15 mlkosher salt

Chile Broth and Pozole

• 1 ½dried guajillo chiles
• 1dried ancho chiles
• 57 gyellow onion
• 3 clovesgarlic
• 7.5 mlcanola oil
• 830 mlcooked dried hominy, or drained canned hominy

Garnishes

• thinly sliced green cabbage or iceberg lettuce
• red radishes, thinly sliced
• white onion, finely chopped
• dried Mexican oregano
• lime wedges or halves
• fresh cilantro
• firm-ripe avocado, diced
• crumbled Cotija or queso fresco
• sour cream
• tostadas, corn tortillas or tortilla chips