• 3 pounds pork spine (espinazo de puerco)
• 6 pounds pork chunks (trocitos de puerco)
• 4 pig’s feet
• 2 pig’s ears (optional)
• 1 medium pork shank, cut into 1 ½-inch thick pieces
• 2 (6lb. 9 oz. can) Juanita’s Hominy for Menudo or Pozole, plus one extra can for leftovers
• 1 large white onion, rather finely chopped
• 1 head of garlic, halved – cloves broken apart and peeled
• 8 ounces of dry ancho or pasilla chile
• 2 tablespoons chicken bouillon
• 2 bay leaves
• 2 cloves
• 1 tablespoon dried oregano
• Table salt, to taste
• Cabbage, shredded
• White onion, finely chopped
• Cilantro, finely chopped
Fill a 20-quart capacity pot with 12 quarts of water and bring to a boil. Add the chopped onion. Under medium-low heat, add pig’s feet and cook for 15 minutes. Then add the ears and cook for 15 minutes. Then add spine and pork shank and cook for 15 minutes. Finally, add the chunks and cook for 1 hour. Add salt to taste. (I added ¼ cup plus 2 tablespoons.)
While this is cooking, you’ll want to prepare the chile sauce and the hominy.
For the chile sauce:
Meanwhile, in a medium saucepan, boil enough water to cover chiles. Pull away from heat, and then place chile in water until softened, about 20 minutes. Puree the chiles with their soaking water in a blender, working in batches. Set aside.
For the hominy:
In a large sauce pan under medium heat, cook one can of hominy along with half of the garlic, until tender. Drain and remove the garlic. Repeat with the other can.
Once the the meat in the broth is fully cooked, take out about 3 quarts of the liquid from the pot so there is enough space for the hominy and chili sauce. Use a medium-mesh strainer to strain the chile mixture into the pot. Add the cooked hominy, cloves, bay leaves, bouillon, and oregano. Add more salt to taste (I added about ¼ cups plus 4 tablespoons salt.) Bring to a boil and simmer about 20 minutes. Let stand for 15 minutes. Remove bay leaves. Serve along with accompaniments.