POZOLE ROJO

Steps:

• In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth.
• Reduce heat, cover and simmer until pork is tender, about 2 hours.
• Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve.
• When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces.
• Add rinsed hominy and bring to a boil.
• Return shredded pork to pot,
• Add enchilada sauce.
• Adjust salt to taste.
• Bring to a boil, reduce heat and simmer covered for 30 minutes.
• Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice.
• Enjoy!