Winter Pork Rib “Pozolon” Rojo with Cabbage, Chayote, and Potatoes

Here is a sort of Mexican take on corned beef and cabbage crossed with pozole. This hearty stew is great for family gatherings. This is similar to the Oxtail Soup with Summer Squash and Cabbage. Serve this with the same toppings suggested in the Summer Pozole with Scallops and Corn recipe: shredded lettuce, diced avocado, radish coins, Mexican oregano, diced onion, lime wedges, and ground dried piquín, ancho, or chipotle