Ingredients

2 lb. (about 5 cups) fresh or frozen nixtamal corn, well rinsed, or 1½ pounds (4 cups) American Southwestern dried pozole corn 1 head garlic, cloves broken apart, peeled, and halved 3½ lb. (1½ medium) pork shanks, cut into 1½-inch-thick pieces (you’ll have to ask the butcher to cut this for you) 1½ lb. (2 medium) pork trotters (a.k.a. fresh pigs’ feet), cut lengthwise in half (you’ll have to ask the butcher to do this for you, too) 1½ lb. bone-in pork shoulder, cut into 3 or 4 large pieces (again, ask the butcher) ~ Salt 2 large white onions, rather finely chopped 8 medium (4 ounces total) dried ancho chiles, stemmed and seeded 3 limes, cut into wedges 6 cups thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole) 15 radishes, thinly sliced 3 to 4 Tbsp. dried Mexican oregano 2 Tbsp. coarsely ground dried hot red chile (optional) 24 tostadas (crisp-fried corn tortillas), store-bought or homemade

Description

2 Lb. (about 5 Cups) Fresh Or Frozen Nixtamal Corn, Well Rinsed, Or 1½ Pounds (4 Cups) American Southwestern Dried Pozole Corn 1 Head Garlic, Cloves Broken Apart, Peeled, And Halved 3½ Lb. (

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