Pozole Rojo

by Jules Moreau

8 servings

Meat and Stock

• 3 lbboneless pork shoulder
• 1 lbcountry-style pork ribs, with shoulder bone
• 1pig trotter
• cold water, to cover by an inch
• 1 ½ cupsyellow onion
• 3 clovesgarlic
• 3whole black peppercorns
• 2 leavesbay leaves
• 2 tbspkosher salt

Chile Broth and Pozole

• 3dried guajillo chiles
• 2dried ancho chiles
• 4 ozyellow onion
• 6 clovesgarlic
• 1 tbspcanola oil
• 7 cupscooked 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