Name: Hominy and Pork Soup with Arbol Chile Sauce
Yield: Makes 8 to 10 servings
Ingredients: 2 garlic cloves, unpeeled; 2 tablespoons sesame seeds; 2 cups dried árbol chiles*, stemmed (about 1 1/2 ounces); 2 cups boiling water; 1/2 teaspoon ground allspice; 3 1/2 pounds pigs' feet (about 4), split, rinsed under cold water, or 3 1/2 pounds meaty pork neck bones; 2 pounds boneless country-style pork ribs, cut into 2-inch pieces, fat trimmed; 1 pound meaty pork neck bones; 12 cups water; 3 large garlic cloves, peeled; 1 tablespoon fine sea salt; 8 cups drained canned white hominy (from about five 15-ounce cans); 3 limes, cut into wedges; 2 cups thinly sliced green cabbage; 1 cup chopped white onion; 1 cup thinly sliced radishes

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Hominy and Pork Soup with Arbol Chile SauceMark Thomas

Pozole Blanco con Salsa de Chile de Árbol

This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

Recipe notes

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