Pozole

1. In a large pot, add ½ onion, bay leaves, whole garlic head, pork feet, pork stew meat, neck bone, and salt. Cover with plenty of water and bring to a boil. Skim off foam as it cooks. Reduce heat and let simmer until the meat is tender (about 2–2.5 hours).

2. While the meat cooks, make your sauce: Toast the chiles (ancho, guajillo, puya, de árbol) in a hot pan until fragrant.

3. Soak them in hot water until softened (about 15 min).

4. Blend chiles with cumin, 3 garlic cloves, ¼ onion, chicken bouillon, and 4 cups of the broth. Blend until super smooth.

5. Once meat is almost done, strain the chile sauce into the pot. Stir well and let simmer another 20–30 minutes so the flavors come together.

6. Add your hominy and simmer for another 15 minutes. Taste and adjust seasoning (salt, spice level).

7. Ladle pozole into bowls and top with shredded cabbage, sliced radishes, salsa macha, and tostadas on the side. Don’t forget a squeeze of lime.