Rinse 16oz White Hominy Corn (Maiz Trillado Blanco) then soak overnight.
Bring 4 pounds of pig feet (plus any extra pork bones that you have) to a boil and boil for 20 minutes.
Dump out the water. Wash the bones and pot.
Return the clean bones to pot cover with water add 1/2 onion, 7 large cloves garlic and 2 bay leaves. Cook on a slow boil for 4 hours.
Rinse the hominy add to a pot and cover with pork stock. Cook 2 hours.
Wash 10 Guajillo, 2 California and 1 Pasilla chiles. Remove the stems, seeds and veins. Rise then cover with water, bring to a boil and let sit off the heat for 1/2 hour. Blend with 2 cups of stock and a pinch of salt.
After the hominy has cooked add 1.5 pound of diced pork and chile mixture.
Add salt to taste I added a total of 1.5 Tablespoons.
Continue to cook until pork is done.
Serve with your choice of shredded cabbage, shredded lettuce, diced onion, limes, oregano, avocado.
Pozole Rojo with Pork Recipe / Pozole Rojo de Puerco - YouTube