Red pozole

Refrigerate the pork shoulder for later. Put the shanks and trotters in a big pot.

Add a whole onion, carrot, celery, salt, black pepper, ground cumin, bay leaves and about 2 tablespoons Mexican oregano rubbed between the hands. Fill with water.

Bring to a simmer on high heat and skim off the foam.

Reduce to medium-low and simmer gently about 3.5 hours, until the meat is very tender and comes easily off the bone.

Pan-roast a handful of garlic cloves in their skins in a dry pan over medium heat until slightly charred outside and just softening inside; cool in a bowl.

Stem and seed the dried chilies (75 percent guajillo, 25 percent ancho), using gloves if the hands are sensitive.

Put the chilies in a measuring cup, cover with hot broth through a strainer, weigh down with a small plate and soak until soft.

After 3 to 3.5 hours, lift the meat and vegetables out with a spider into a strainer over a bowl, returning any drained liquid to the pot. Cool, then pull all the meat off the bones.

Peel the roasted garlic, add to the chilies and blend relatively smooth with an immersion blender.

Pass the puree through a strainer into the broth, ladling in a little broth to help it through.

Rinse the measuring cup with 1 more quart of water into the pot. Add the pork shoulder chunks and simmer on medium-low about 1.5 hours.

Cut up the pulled meat, dicing the trotter meat into small pieces.

Return all the cooked meat and stir in 2 large cans of hominy, drained and rinsed.

Simmer about another hour, until all the meat is very tender. Check seasoning, add salt if needed, and skim the fat if desired.

Ladle up; add more liquid during simmering for a brothier pozole.

Serve with sliced cabbage, avocado, radish, onions, peppers, cilantro and fresh lime; chips or warm tortillas alongside.