Name: Pozole Rojo, Red Pozole
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 10
Ingredients: 3 to 4 cups dried corn for pozole, (or 2 30-ounce cans hominy); 1 tablespoon slaked lime if using dried corn; 6 quarts water; 1/2 pig's head, or 3 pounds pork shoulder, cut into chunks; 1 or 2 pig's feet; 4 to 6 dried guajillo chiles; 4 to 6 dried ancho chiles; Salt; 1 tablespoon dried oregano, Mexican if possible; 3 to 6 key limes, halved, or 3 regular limes, quartered; 1/2 cup chopped cilantro; 6 radishes, sliced thin; 1/2 head cabbage, sliced thin; 1/2 cup diced hot fresh chiles, or have dried hot chiles at the table; 1/2 cup chopped white onion; 2 avocados, diced; Tortilla chips; More dried Mexican oregano, to taste