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Ingredients:
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
Garnishes
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
tostadas
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