Ingredients:

6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes)

5 quarts water

1 onion, peeled and quartered

1 head garlic, peeled and crushed

2 bay leaves

8 ounces dried Guajillo chile pods

1 tablespoon Mexican dry oregano

1 teaspoon cumin

1 can (108 ounces) hominy, drained

Garnishes

1 cabbage, shredded

2 bunches radishes, stemmed and sliced thinly

1 onion, peeled and chopped

1 bunch cilantro, stemmed and chopped

limes, cut into wedges

tostadas

 

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