|2||lb. (about 5 cups) fresh or frozen nixtamal corn, well rinsed, or 1½ pounds (4 cups) American Southwestern dried pozole corn|
|1||head garlic, cloves broken apart, peeled, and halved|
|3½||lb. (1½ medium) pork shanks, cut into 1½-inch-thick pieces (you’ll have to ask the butcher to cut this for you)|
|1½||lb. (2 medium) pork trotters (a.k.a. fresh pigs’ feet), cut lengthwise in half (you’ll have to ask the butcher to do this for you, too)|
|1½||lb. bone-in pork shoulder, cut into 3 or 4 large pieces (again, ask the butcher)|
|2||large white onions, rather finely chopped|
|8||medium (4 ounces total) dried ancho chiles, stemmed and seeded|
|3||limes, cut into wedges|
|6||cups thinly sliced cabbage or head lettuce (though not traditional, I love Napa cabbage for pozole)|
|15||radishes, thinly sliced|
|3 to 4||Tbsp. dried Mexican oregano|
|2||Tbsp. coarsely ground dried hot red chile (optional)|
|24||tostadas (crisp-fried corn tortillas), store-bought or homemade|
Pozole prepared without the garnishes keeps very well — even improves — for several days, refrigerated. The biggest hurdle for most cooks is cooling it down quickly enough (I highly recommend immediately dividing the finished pozole among at least four 2- to 3-quart containers for quick cooling) and finding enough space in the refrigerator.
This content is from the book Mexico One Plate at a Time by Rick Bayless.