Pozole Rojo

by Jules Moreau

24 servings

Meat and Stock

• 4080 gboneless pork shoulder
• 1360 gcountry-style pork ribs, with shoulder bone
• 2040 gpig trotter
• cold water, to cover by an inch
• ≈ 720 gyellow onion
• ≈ 27 ggarlic
• 0.5 gwhole black peppercorns
• ≈ 1 gbay leaves
• ≈ 48 gkosher salt

Chile Broth and Pozole

• ≈ 54 gdried guajillo chiles
• ≈ 100 gdried ancho chiles
• 340 gyellow onion
• ≈ 54 ggarlic
• ≈ 42 gcanola oil
• ≈ 3460 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