Pozole Rojo
Ingredients
- 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
Directions
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