Place the pig's feet in a large pot with plenty of water and bring to a boil. Once it starts boiling, wait 15 minutes and add the pork neck bones, skimming off any foam that forms. Rinse the dried chiles thoroughly to remove any dirt, then cook them in water until soft. Blend the cooked chiles with the head of garlic, oregano, and salt. Add this mixture to the pot.

While the pozole is cooking, chop the cabbage, onion, radishes, and cut the limes into wedges. After about 1 1/2 hours, add the hominy and cook for another 20 to 30 minutes. Check if the meat is tender, then serve.

Tips: For the best flavor, use pork head, as it adds a lot of richness. If you can't find it or prefer not to use it, you can substitute chicken, turkey, just pieces of meat, or even shrimp—just adjust the cooking time and amounts as needed. You can also make a spicy salsa using only árbol chiles or bird's eye chiles, blended with a little water and salt.

Pozole is usually served with tostadas or tortilla chips, but this can vary depending on personal preference or the region of Mexico.