Pozole

1. In a large pot, add ½ onion, bay leaves, garlic, pork feet, pork stew meat, neck bone, and salt to taste. Cook for about 1 hour and 30 minutes or until the pork is tender.

2. Blend chile pasilla, guajillo, garlic, chicken bouillon, chile puya, chile de árbol, ¼ onion, oregano, and water until smooth.

3. When the pork is almost done, strain the sauce into the pot and add your hominy.

4. Serve it up and top with cabbage, radishes, onion, lime, your favorite hot sauce, and La Peñita Corn Tostadas for that perfect crunch.