Pozole Rojo, Red Posole

4 ounces guajillo, ancho, or a combination of both, chili pods

Salt

1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed

3 lbs pork shoulder (preferably with bone), cut into 1 to 1 ½ inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat

8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves

3 bay leaves

1 teaspoon ground cumin

2 Tbsp of dry oregano (Mexican oregano if available)

subheading: Garnishes (can prep while pozole is cooking):

Half a small cabbage, thinly sliced

One bunch cilantro, chopped

½ white onion, chopped

2 avocados, chopped

4 limes, quartered

A bunch of red radishes, sliced thin

A couple dozen tostada shells*

note: Tostadas are crispy fried corn tortillas. They are sold packaged and can often be found in the same section of your grocery store as fresh tortillas, or can be found at Mexican markets. You can make your own by frying stale corn tortillas (or tortillas that have dried out a bit in a warm oven), in hot vegetable oil until stiff.

Directions at simplyrecipes.com

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