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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. corn (fresh or frozen nixtamal, well rinsed OR 1 ½ pounds, 4 cups American Southwestern dried pozole corn)
- 1 head garlic (cloves broken apart, peeled and halved)
- 3 1/2 lb. pork shanks (1 1/2 medium, cut into 1 ½-inch thick pieces, you’ll have to ask the butcher to cut this for you)
- 1 1/2 lb. pork trotters (2 medium, aka fresh pigs’ feet, cut lengthwise in half, you’ll have to ask the butcher to do this for you, too)
- 1 1/2 lb. bone-in pork shoulder (cut into 3 or 4 large pieces, again, ask the butcher to help)
- 2 large white onions (chopped rather finely)
- 8 ancho chiles (mediumdried, stemmed and seeded)
- 3 limes (cut into wedges)
- 6 cups cabbage lettuce (thinly sliced, though not traditional, I love Napa cabbage for pozole)
- 15 radishes (thinly sliced)
- 4 dried Mexican oregano (tablsepoons)
- 2 Tbsp. dried red chile (coarsely ground hot, optional, store bought or homemade)
- 24 tostadas (crisp-fried corn tortillas store bought or homemade)
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