Pozole Rojo with Pork Recipe by Priya Krishna

foodandwine.com

Lizzerd

1 (3-pound) boneless pork shoulder (Boston butt), trimmed and cut into 2-inch pieces

1 (3-pound) rack pork spareribs, cut in half crosswise

6 quarts water, plus more

2 tablespoons plus 2 teaspoons kosher salt, divided

1 large white onion, quartered

3 large garlic cloves

1 (2-inch) piece fresh ginger, peeled

3 bay leaves

1 tablespoon dried oregano, plus more for serving

3 (25-ounce) cans white hominy (such as Juanita’s Foods), drained and rinsed (about 8 cups)

5 large dried ancho chiles

5 large dried guajillo chiles

2 tablespoons grapeseed oil

10 (5-inch) corn tostada shells

4 cups thinly sliced iceberg lettuce (from ½ head lettuce)

3 cups chicharrones (optional)

1 cup crumbled Cotija cheese (optional)

8 red radishes, thinly sliced

2 ripe medium-size avocados, thinly sliced

5 limes, halved

Directions at foodandwine.com

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