Pozole Rojo (Red Posole)

4 ounces dried guajillo or ancho chiles, or a combination of both

Salt

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

3 pounds 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 tablespoons dry oregano (Mexican oregano if available)

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

½ small cabbage, thinly sliced

1 bunch cilantro, chopped

½ white onion , chopped

2 avocados, chopped

4 limes, quartered

1 bunch red radishes, sliced thin

12 to 24 tostada shells (see Recipe Note)

Directions at simplyrecipes.com

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