Posole Rojo

Course Main Dishes Prep Time 30m

Ingredients in this Recipe

1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
1 teaspoon ground cumin
1/2 white onion, chopped
2 avocados, chopped
2 Tbsp of dry oregano (Mexican oregano if available)
3 lbs pork shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
4 limes, quartered
4 ounces guajillo, ancho, or a combination of both, chili pods
8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
A bunch of red radishes, sliced thin
A couple dozen tostada shells*
Half a small cabbage, thinly sliced
One bunch cilantro, chopped
Salt

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