Pozole Rojo

Bright with lime juice, this pozole recipe is rich from two cuts of pork and savory from the hominy and dried ancho and guajillo chiles in the mix.

200 Calories

44g Carbohydrates

28g Protein

727mg Potassium

5g Fiber

7g Sugar

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 for rehydrating chiles
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 1/2 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