How to Make Red Pozole
INGREDIENTS
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4 quarts of water
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2 pounds cubed pork shoulder
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1 pound pork spare ribs or baby back ribs
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1 white onion cut in quarts
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8 large garlic cloves
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Salt to taste
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3 cans ((15 ounces each) white hominy, drained and rinsed)
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5 guajillo peppers (cleaned, seeded, open flat, and deveined)
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5 ancho peppers (cleaned, seeded, open flat, and deveined)
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6 garlic cloves
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1 medium white onion coarsely chopped
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1/2 teaspoon dry Mexican oregano
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2 tablespoon vegetable or canola oil
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Salt to taste
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1 head of lettuce (finely shredded)
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1 1/2 cup onions (finely chopped)
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Ground chile piquín to taste
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1 1/2 cup radishes (sliced)
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Mexican oregano
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Deep fried corn tortillas (tostadas)
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Limes (cut in wedges)
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Optional: avocado (chopped)
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