This will make about 4 liters of Pozole and requires a 5 liter pot. It will take about 4 hours to make.
1 hour before starting anything put the dried chillies into the watter to soak. They need to be completely immersed into the water.
Start boiling 4 liters of water with salt, onion cut in half, and half of garlic bulb (peeled - otherwise you'll need to fish out peel later). Once water starts boiling add pork trotters and pork shoulder (cut in 2-3 cm cubes), bring back to boil, reduce temperature to keep it simmering. Stir every 10 minutes and keep skimming the grease of the top. Cook for 1½ hour.
About 15 minutes before you're done with the initial cook of the meat, get chillies out of water and gently remove stalks and seeds. Place peeled chillies, remaining garlic (also peeled), and 1 cup of water they soaked in into a blender. Blend until really smooth. Once blended, use sieve to get rid of skin fragments. If you forget this step (or paste is too dense), you can remove them later but with a bit more effort.
Add chilli sauce into the soup together with chicken bouillon, cumin, and oregano. Leave to boil for 45 minutes. Water level at the end of this boil should be around 3 liters.
Take hominy and rinse it thoroughly in fresh water. Drain and add to the soup. Once added, increase the water level to the final 4 liters. Taste and add salt if needed. Simmer for additional 45 minutes or until added hominy is fully cooked. At this stage you can also remove bones from the soup.
Serve in deep bowl with sides so everyone can top the soup with what they like. For example cabbage, radishes, and cilantro are a good combination. After adding the sides, squeeze a bit of lime on top of it and eat with tortilla chips.
||Whole garlic bulb|
||Dried guajillo chillies||1 bag (or: California chillies)|
||Knorr chicken bouillon|