Authentic Pozole Rojo

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1. 1Step 1: Chop 1 yellow onion
2. 2Step 2: Place ⅓ cup of peeled garlic and 1 teaspoon salt in molcajete and grind well. Or dice garlic
3. 3Step 3: Place raw pork feet in a large colander and rinse with cold water.
4. 4Step 4: Put washed pork feet, onions, garlic, and 1 tablespoon of salt into a 12 qt stock pot.
5. 5Step 5: Add 8 quarts of water to the pot.
6. 6Step 6: Cover pot and cook on medium-high heat until the water boils; reduce heat to med and simmer for 3 hours or until pork feet are well done.
7. 7Step 7: Place pork shoulder on the cutting board and cut it into large 3" x 3" cubes. Remove excess fat or skin and throw it away.
8. 8Step 8: Place pork cubes and bone in a large colander and rinse with cool water.
9. 9Step 9: Place ⅓ cup of peeled garlic and 1 teaspoon salt in molcajete and grind well.
10. 10Step 10: Chop 1 yellow onion
11. 11Step 11: Put pork and bones, onion, garlic, 2 tablespoons of salt, and 10 qts of water into a 20 qt stock pot.
12. 12Step 12: Cover pot and cook on medium-high heat until the water boils; reduce heat to med and simmer for 3 hours or until pork is well done and falls apart easily.
13. 13Step 13: Remove the stem from each chili pod, slice it open using a small knife, and use the blade's sharp edge to scrape out the seeds.
14. 14Step 14: Chop 1 yellow onion
15. 15Step 15: Place the stem/seed-free chili pods, onion, ⅓ cup peeled garlic, 4 qts of water in a 10 qt stock pot.
16. 16Step 16: Cover pot and place on stove on medium-high heat and simmer for approximately 45 minutes
17. 17Step 17: Using long thongs, remove warm chili pods and place them in a food processor.
18. 18Step 18: With a slotted large spoon, scoop up garlic and onions and put them into the food processor.
19. 19Step 19: Blend chili pods, onions, and garlic on high in the food processor until pureed
20. 20Step 20: Place strainer over a bowl and pour in chili sauce, and strain. It may require adding more fluid from the chilis and a spoon to move over remnants and let the chili sauce drain through.
21. 21Step 21: Cover the bowl and set aside.
22. 22Step 22: Remove pigs' feet from stock and set aside.
23. 23Step 23: Place a strainer over a large bowl and pour pig feet stock thru the strainer. Throw away items collected in a strainer and set stock aside.
24. 24Step 24: Remove cooked pork from pot and place in large bowl
25. 25Step 25: Place a strainer over a large bowl and pour pork stock thru the strainer. Throw away items collected in a strainer and pour the stock back into pot #2
26. 26Step 26: Pour pigs feet stock into pot #2 and place on the stove over medium heat
27. 27Step 27: Add 4 cups - 8 cups of chili sauce to the stock based on the desired spiciness and mix well. Taste often with a clean spoon as you add another cup of chili sauce until the desired level of spiciness is achieved.
28. 28Step 28: Add 1 teaspoon of oregano.
29. 29Step 29: Open cans of hominy, place them in a colander, and rinse well with cool water.
30. 30Step 30: Put hominy in pozole stock and simmer for 1 hour.
31. 31Step 31: Using plastic gloves, gently remove fat from pork cubes and place fat-free pork in a separate bowl
32. 32Step 32: Place fat-free pork in pozole, and simmer for a minimum of 30 minutes
33. 33Step 33: Add additional salt if needed
34. 34Step 34: Skim any fat that accumulates in the top of the pozole and remove
35. 35Step 35: Rinse cabbage and finely dice
36. 36Step 36: Dice yellow onion
37. 37Step 37: Wash and thinly slice radishes
38. 38Step 38: Slice limes into wedges
39. 39Step 39: Serve in large soup bowls filled with hominy, pork, and plenty of broth; add toppings and serve with tostadas.