Pozole 
Cooking Instructions
- 1
Cook the hominy in a large pot with enough water, sea salt, the head of garlic, and the onion for 1 hour. Add the pork head, pork shoulder, and pork backbone, and continue cooking until the hominy kernels burst and the meat is fully cooked.
- 2
Remove the stems and seeds from the guajillo chiles, roast them, then boil until soft. Blend the chiles with a little water, strain, and add to the pozole.
- 3
Remove the onion and garlic head from the pot.
- 4
Taste and adjust seasoning. Serve the pozole in a bowl and top with chopped lettuce, sliced radishes, finely chopped onion, lime, and tostadas. Some people also like to add diced avocado and a few spoonfuls of hot sauce.
- 5
For the special pozole hot sauce, boil arbol chiles in water until very soft. Blend the chiles with water and salt, then strain.
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