Hominy and Pork Soup with Árbol Chile Sauce

Name: Hominy and Pork Soup with Árbol Chile Sauce
Yield: 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 bonelss country-style pork ribs, cut into 2-inch pieces, fat trimmed; 1 pound meaty pork neck bones; 12 cups water; 12 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 radish

By Marilyn Tausend and Ricardo Mu oz ZuritaPhotography by Mark Thomas

April 30, 2003

Recipe notes