For the soup:
3 pigs feet, split, or
2 fresh pork hocks
1 stewing chicken (about 4 lbs, 1.8Kg), cut up
1 lb (450 g) lean pork (Boston butt), cut up
2 medium onions, finely chopped
2 cloves garlic, chopped
12 cups (3 L) water
2 tablespoon (30 ml) salt
3 to 6 red chili pods, according to taste
1 29-oz (800 g) can white hominy (pozole), drained
For garnishes:
1 (250 ml) cup sliced radishes
1 cup (250 ml) shredded lettuce
1 cup (250 ml) sliced scallions (spring onions)
1 cup (250 ml) shredded Monterey jack or Cheddar cheese
Combine all the soup ingredients except the hominy in a large kettle and bring to a boil. Reduce the heat and simmer for 2 hours. Add the hominy and continue cooking until the meat falls off the bone, an additional 1 to 1+1/2 hours. Remove the meat from the broth and cool the broth and the meat in the refrigerator for several hours, or overnight. Discard the chili pods. Remove the meat from the bones and discard the bones. Skim the fat from the surface of the broth. At serving time, add the meat to the broth and heat. Serve the soup with hot tortillas and pass the garnishes so that each diner may add their own.
Serves 8 to 10.