Red Chile Pork Pozole

pork butt (shoulder or boneless country ribs)

white onion (quartered)

head of garlic (whole bulb)

  chile guajillo (if you can't find guajillo, use California or ancho)

  14 oz. cans Mexican style Hominy (maiz pozolero). I like alot of hominy, so I always add extra.

Mexican oregano

Crushed chile de arbol or chile piquin (1-2 teaspoons)

Salt

Traditionally (you would also add 1 or two trotters, pig's feet to cook with the pork. I did not add them this time.)

Shredded green cabbage or lettuce

sliced radishes

Lemon or lime wedges

diced white onion

chopped cilantro (optional)

Red pepper flakes (piquin or fresh chile serrano...or both!)

Dried  Mexican oregano