Pozole rojo

Soak the dry hominy overnight.

Fill the pot with six quarts of water, add salt and bring to a boil on high heat.

Add the pork shoulder cut into smaller pieces and the neck bones; return to a boil and skim off all the foam.

Add the onion, head of garlic, three bay leaves and the soaked hominy; reduce to medium low, cover and cook one hour and a half.

Stem and seed the New Mexico chile pods and the anchos (wear gloves if your hands are sensitive), then rinse them.

Lay the chiles on top of the broth to soften about five minutes; transfer to the blender cup with enough broth to cover them. Remove the cooked onion and garlic from the pot.

Add fresh onion, garlic cloves, oregano, ground cumin and chicken bouillon to the blender and blend until smooth.

Heat a little oil in a pan over medium heat, add the sauce (strain it if needed) and bring to a simmer; taste for salt.

Reduce to medium-low and simmer about 10 minutes. Shred the meat now if you want to.

Pour the sauce into the pozole, mix, and cook another 20 to 30 minutes, until the hominy is soft.

Remove the bay leaves and serve.

Top with cabbage, cilantro, a squeeze of lime juice, onion, radish and chile de arbol; serve with tostadas.