Pozole Rojo Mexican Pork and Hominy Stew
Ingredients
- 1 pound boneless pork shoulder, cubed
- 1 pound boneless pork loin, cubed
- 0.5 pound pork neck bones
- water to cover
- 1 head garlic, cloves peeled
- salt to taste
- 1 large plum tomato
- 4 ounces dried guajillo chiles, stemmed and seeded
- 1 clove garlic
- 0.25 teaspoon dried oregano
- 1 pinch ground cumin
- 2 cups water
- 2 (16 ounce) cans white hominy, drained
- shredded lettuce or cabbage
- 1 small onion, diced
- 4 limes, quartered
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