Pablo's Traditional Jalisco Pozole Soup

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!