Nopalito Posole Rojo

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Ingredients

1 quart Rancho Gordo dried hominy, about 1 1/2 pounds (see Note)

Adobo

5 1/2 to 6 ounces dried ancho chiles, about 7-8 large chiles

4 large garlic cloves

1 1/2 pounds white onions, medium dice

2 teaspoons whole cumin seed

1 tablespoon dried Mexican oregano

1 to 2 teaspoons kosher salt, or to taste

Posole:

1/2 yellow onion

1 garlic clove

4 stems cilantro

2 bay leaves

4 pounds pork shoulder, excess fat and silver skin removed, cut into 1-inch dice

-- Kosher salt to taste

5 to 6 quarts water

Garnishes:

1/2 small head green cabbage, thinly shredded, about 1 quart

16 to 20 breakfast radishes, thinly sliced

1/2 medium red onion, cut lengthwise into 1/8 -inch slivers

4 limes, halved

2 cups yellow corn tortilla chips

About 2 tablespoons ground toasted chile de arbol, mixed with kosher salt to taste

Dried Mexican oregano

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