Pozole blanco

Cut the pork shoulder into one-inch cubes; season shoulder and ribs with salt and black pepper; pat dry and bring to room temperature.

Blend half a small white onion, two bay leaves, eight garlic cloves, two thyme sprigs, a cup of hominy, chicken bouillon, a tablespoon of white vinegar and four cups of water until smooth.

Heat a tablespoon of lard or oil in a pot on medium-high; heat ten cups of water separately.

Brown the meat in batches in a single layer, a couple of minutes, then flip and brown the other side, about three minutes; remove. Brown the ribs last.

Return all the meat, add the blended broth and the hot water, and bring to a simmer.

Skim off the scum; reduce to medium-low, add two bay leaves and two thyme sprigs, cover and cook about an hour and a half.

Add the rinsed hominy, taste for salt, add a tablespoon of oregano, cover and cook 30 minutes more, until the meat is tender and falls apart.

Serve topped with salsa macha, cabbage, a squeeze of lime, radish, green onion and serrano, with tostadas topped with avocado.