Homemade Pozole

1: Boil 13 dried guajillos (stems and seeds removed) for 5 minutes.

2: Blend guajillos with 1 cup of water, 5 chile de árbol, 1 tsp oregano, cumin, a pinch of salt, and 4 garlic cloves, then set aside.

3: In a large pot, cook 1 quartered pig’s foot for 45 minutes.

4: Add 2 ½ lbs pork shoulder, 2 lbs neckbones, 1 head of garlic, ½ onion, and 1 tbsp salt. Let it simmer for about 2 hours, skimming off any foam.

5: Remove the garlic and onion, then stir in the guajillo sauce and 2 small cans of hominy. Let it simmer for another 45 minutes, adjusting salt to taste.

6: Serve topped with shredded cabbage, sliced radishes, diced onion, a squeeze of lime, and your favorite hot sauce.