Rinse the hominy thoroughly and cook it in 12 3/4 cups water (3 liters) with the onion and head of garlic for about 45 minutes, or until the kernels start to burst.

Once the hominy has burst, add the washed pork shoulder and pork foot. Skim off any foam that forms on the surface.

Boil the guajillo chiles, remove the stems and seeds, then blend them with a little of the water they were boiled in. Add this mixture to the hominy.

Add the herbs and cook until the meat is fully cooked and tender.

At the end, add salt to taste and adjust the seasoning. To serve, add some shredded meat to each bowl and garnish with lettuce, radishes, oregano, avocado, pork rinds, chile piquín, lime, and, of course, tostadas with cheese and sour cream.