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Classic White Pozole With All The Trimmings


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3 pounds (about 7 cups) dried pozole corn, preferably red pozole corn, OR 4 pounds (about 10 cups) fresh or frozen nixtamal corn, well rinsed

2 heads garlic, cloves broken apart, peeled and halved

7 pounds (3 medium) pork shanks

3 pounds (4 medium) pork trotters

5 pounds bone-in pork shoulder, cut into 3 or 4 large pieces


4 large (2 pounds) white onions, chopped into 1/4-inch pieces

About 1 cup coarsely ground spicy dried red chile (arbol chile is pretty classic here)

6 limes, cut into wedges

3 quarts thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole)

2 dozen radishes, thinly sliced

About 1/3 cup dried Mexican oregano, preferably whole leaf oregano

About 4 dozen tostadas (crisp-fried corn tortillas), store-bought or homemade

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