Pablo'S Traditional Jalisco Pozole Soup

• 2 lbs pork shoulder, trimmed of fat and cut into bite-size pieces
• 1 head garlic
• 5 quarts water
• 1 lb mexican-style hominy, drained
• 10 medium dried chilies (Ancho or New Mexico Red)
• 1/2 cup salt
• Garnishes
• 1/2 head lettuce, finely shredded
• 1/2 cup chopped fresh cilantro
• 1 white onion, finely chopped
• 8 large key limes, wedged
• 2 tablespoons Mexican oregano, dried
• 12 tostadas

1. Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot.
2. To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole.
3. To serve:
4. Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas.
5. Buen Perfecto!

pork shoulder, garlic, water, hominy, chilies, salt, head lettuce, fresh cilantro, white onion, oregano, tostadas

Taken from www.food.com/recipe/pablos-traditional-jalisco-pozole-soup-293004 (may not work)