Pozole Rojo

by Jules Moreau

24 servings

Meat and Stock

• 9 lbboneless pork shoulder
• 3 lbcountry-style pork ribs, with shoulder bone
• 3pig trotter
• cold water, to cover by an inch
• 4 ½ cupsyellow onion
• 9 clovesgarlic
• 9whole black peppercorns
• 6 leavesbay leaves
• 6 tbspkosher salt

Chile Broth and Pozole

• 9dried guajillo chiles
• 6dried ancho chiles
• 12 ozyellow onion
• 18 clovesgarlic
• 3 tbspcanola oil
• 21 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