Jalisco-Style Red Pozole
| Yield: | 1 Servings |
| Categories: |
| POZOLE BROTH | ||
| 32 | c | (8 quarts) water |
| 1 | sm | Head garlic; halved |
| 1 | sm | Onion; halved |
| 2 | lb | Pork butt; cut in large chunks |
| 1 | lb | Pork neck bones |
| 2 | Chicken wings | |
| Salt | ||
| CHILE | ||
| 6 | Guajillo chiles | |
| 2 | Puya chiles | |
| 2 | Chiles de arbol | |
| 1/2 | lb | Plum tomatoes |
| 1/2 | Onion | |
| 1 | Clove garlic | |
| 3/4 | ts | Oregano |
| Salt | ||
| ASSEMBLY | ||
| 1 | cn | (29-ounce) hominy; drained |
| Finely shredded romaine | ||
| Finely shredded cabbage | ||
| 16 | Radishes; thinly sliced | |
| 1 | lg | Onion; finely chopped |
| Ground chile piquin | ||
| Crushed oregano | ||
| 16 | Toasted or fried tortillas | |
| 8 | Limes; halved |
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