Ingredients

1 large head garlic

4 lb country-style pork ribs (not lean)

12 cups cold water

4 cups reduced-sodium chicken broth (32 fl oz)

1 teaspoon dried oregano (preferably Mexican), crumbled

6 dried New Mexico or guajillo red chiles* (2 oz)

1 1/2 cups boiling-hot water

1 cup coarsely chopped white onion (1 large)

1 tablespoon salt

4 (15-oz) cans white hominy (also called pozole), drained and rinsed

• Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes

Description

Pozole Rojo Who Said You Can Only Enjoy A Good Rich Stew In The Depths Of Winter? Born In The Hot Climate Of Mexico, This Melt-in-your-mouth...

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