Pork Pozole Rojo


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

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


Directions :

In a large deep pot, combine pork and water. Bring to a boil, skimming scum that floats on top.

When the broth clears, add onion, garlic, bay leaves, and 2 tablespoons of salt. Lower heat, cover and simmer for about 1 to 1 1/2 hours, adding more water in 1 cup increments as needed to maintain about 4 quarts.

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