Posole Rojo (Red Posole With Pork)

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SF Gate

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Ingredients

3 1/2 pounds meaty pork neck bones (see Note)

3/4 pound posole (whole dried hominy), prepared for cooking (see sidebar)

1 large onion, minced

3 cloves garlic, peeled

1 tablespoon dried Mexican oregano

2 large dried ancho chiles

2 large dried guajillo chiles

Salt

Garnishes

1/2 head cabbage, cored and finely shredded

1 bunch radishes, thinly sliced

Dried Mexican oregano

2 limes, quartered

Tostada chips or tortillas, cut into triangles and toasted

Bottled Mexican hot sauce or salsa

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