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4 qts. water

2 lbs, cubed pork shoulder.

1 lb. pork spare ribs or baby back ribs

2) 15 oz. each  hominy  drained  rinsed
1 white onion cut in quarts

8 large garlic cloves

Salt to taste

~Red Sauce

5 Guajillo peppers cleaned seeded- open flat  deveined

5 Ancho peppers cleaned  seeded  open flat  deveined

6 garlic cloves

1 white onion medium coarsely chopped

2 T.vegetable or canola oil

1/2 teaspoon dry Mexican oregano

salt to taste

 ~Garnish

1 Head of lettuce finely shredded

1 ½  c. onions, finely chopped

1 ½  c. radishes sliced

Ground Chile Piquin to taste

Mexican oregano

Deep fried Corn tortillas

Limes cut in wedges

Optional ~ Avocado chopped

Large pot add water-  onion- salt- pork meat n spareribs . Salt. Bring to boil-lower heat -simmer- partially covered  2 and half hours or until meat is tender - falling off bone. While cooking- skim top layer of foam n fat from pot using a ladle. Add more warm water if needed- to maintain the same level of broth in pot.  

Remove pork from broth- reserve broth. Trim excess fat- remove meat from bones- discard bones- onion  n  garlic from  broth. Shred meat-cover.
 

 ~Sauce~ soak ancho n guajillo peppers in water just enough to cover 25-30 minutes until soft.

Blend peppers -use blender or food processor with garlic -onion n oregano adding some water in which they were soaking. Puree mixture until smooth.

Heat oil in a large skillet. Add dry pepper puree n salt to taste- stirring constantly -it will splatter. Reduce heat to simmer- about 25 minutes.

Using a strainer- add sauce to broth. Bring to  boil - add meat- simmer gently- about 10 minutes. Stir in white hominy- season with salt n  pepper. Simmer until heated through.

Serve Pozole in large soup bowls- placegarnishes on the side .