Pozole Rojo

by Jules Moreau

16 servings

Meat and Stock

• 2720 gboneless pork shoulder
• 905 gcountry-style pork ribs, with shoulder bone
• 1360 gpig trotter
• cold water, to cover by an inch
• ≈ 480 gyellow onion
• ≈ 18 ggarlic
• 0.3 gwhole black peppercorns
• ≈ 0.8 gbay leaves
• ≈ 32 gkosher salt

Chile Broth and Pozole

• ≈ 36 gdried guajillo chiles
• ≈ 68 gdried ancho chiles
• 225 gyellow onion
• ≈ 36 ggarlic
• ≈ 28 gcanola oil
• ≈ 2310 gcooked 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