Light your wood fire and fill your pozole pot halfway with drinking water. Add the hominy with its liquid—do not rinse it. After 25 minutes, add the pig’s feet and pork head, along with 2 bay leaves and half a head of garlic (unpeeled, whole). Bring to a boil over medium heat.

In another pot on the stove, cook the pork neck bones and pork shoulder with 2 pinches of salt, 1 bay leaf, and 2 garlic cloves. When the meat is almost tender, remove from heat, take out all the meat, and set aside in a large bowl. Cook the guajillo chiles, then blend them with the remaining half head of garlic. Pour part of this sauce over the pork and neck bones, and let marinate for 20 minutes. Reserve the rest of the sauce.

When the hominy kernels have almost burst open like flowers and the head and feet are nearly cooked, add all the meat, the reserved sauce (do not strain), 1 tablespoon bouillon powder, ground cumin, and salt to taste. Boil over high heat until everything is fully cooked, stirring occasionally. Done!

For garnish: shredded cabbage or lettuce, sliced radishes, chopped onion, tostadas, lime wedges, and a spicy árbol chile salsa (sauté árbol chiles in plenty of oil, then blend with the oil, 1 garlic clove, and a pinch of salt). Enjoy this delicious pozole!