Pozole Rojo

by Jules Moreau

16 servings

Meat and Stock

• 6 lbboneless pork shoulder
• 2 lbcountry-style pork ribs, with shoulder bone
• 2pig trotter
• cold water, to cover by an inch
• 3 cupsyellow onion
• 6 clovesgarlic
• 6whole black peppercorns
• 4 leavesbay leaves
• 4 tbspkosher salt

Chile Broth and Pozole

• 6dried guajillo chiles
• 4dried ancho chiles
• 8 ozyellow onion
• 12 clovesgarlic
• 2 tbspcanola oil
• 14 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