Jalisco Style Red Pozole Recipe

• 32 c. (8 qts) water
• 1 sm Head garlic, halved
• 1 sm Onion, halved
• 2 lb Pork butt, cut in large chunks
• 1 lb Pork neck bones
• 2 x Chicken wings Salt
• 6 x Guajillo chiles
• 2 x Puya chiles
• 2 x Chiles de arbol
• 1/2 lb Plum tomatoes
• 1/2 x Onion
• 1 x Clove garlic
• 3/4 tsp Oregano Salt
• 1 can (29-oz) hominy, liquid removed Finely shredded romaine Finely shredded cabbage
• 16 x Radishes, thinly sliced
• 1 lrg Onion, finely minced Grnd chile piquin Crushed oregano
• 16 x Toasted or possibly fried tortillas
• 8 x Limes, halved

Directions