Pigs feet:

-Rinse Pigs feet

-Cover with water

-Add one whole onion

-Boil then simmer over 3 hours until soft

-Remove bones and onion remnants

- Reserve broth

Peppers:

-Roast Chiles , whole garlic cloves and onion until browned

-Then soak in boiling water for 30-40 minutes (I let them sit until I was done with the meat and the broth below was simmering)

- While that’s going and once chiles are done sitting/softening, blend well with a cup and a half of water.

-Push through a sieve/colander into a bowl.

Add salt, pepper, cumin and vinegar mixture

and set aside, will be added to the broth later

‍Meat:

-Cut meat into 1.5-2 inch cubes/chunks.

-Season with salt & pepper

-Brown in fat or vegetable oil

-Once browned add in bay leaves and water to half the depth of the meat.

-Once simmering, cover and cook 3 hours until fork tender. Add a bit of water if needed as water evaporates

-Drain off excess lard

Canned Hominy:

-If canned hominy, add in water and broth

-Once boiling , add hominy/pozole ,chiles, pigs feet, and pork shoulder and cook for 15 minutes. Taste and adjust for salt

-Serve with the toppings finely diced/shredded

Nixtamalized dry hominy preparation:

Bring unsalted water to boil (4 cups per pound of dry hominy)

Add in hominy and cook until the grains "flower" or open up. This should take approximately 2 hours

At this point add in the chiles, pigs feet, stock from pigs feet, and pork shoulder and cook for 30 minutes. Taste and adjust for salt

‍

‍