First, cook the pig's feet with salt. After about an hour, add the pork pieces.

Once the meat is tender, add the hominy. Let it boil, then add the red chile—use canned or homemade, as you prefer—and let everything simmer together.

Serve the pozole in a bowl and top with shredded cabbage, chopped cilantro, diced onion, oregano, and, if you like, thinly sliced radishes. Enjoy!

You can also add a squeeze of lime and some hot sauce if you like.

To make your own red chile sauce: Boil New Mexico red chiles, then blend them with salt and garlic. Strain the sauce to remove skins before adding it to the pozole.