Name: Derek’s Red Posole
Ingredients: 1½ teaspoons salt, or more to taste; 3 cups (720 ml) boiling water; 1 teaspoon dried epazote (see Note,); 2 pounds (910 g) pork shoulder or country-style ribs, cut into 1½- to 2-inch (4- to 5-cm) chunks; About 4⅓ cups (710 g) cooked and drained hominy, or one 25-ounce/709-g can) hominy; 1 teaspoon dried oregano, preferably Mexican; Lime wedges; 6 sun-dried tomatoes; 2 ounces (55 g) dried guajillo and/or New Mexico chiles (about 8), stemmed and snipped into pieces with scissors; 6 dried chiles de árbol, stemmed; 2 teaspoons ancho chile powder; 5 cloves garlic

Derek’s Red Posole

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