* 2 lb. pre-cooked hominy
* 2 lb. pork head meat
* 2 lb. pork mixed cuts, cubed
* 2 pork legs
* 1 large onion, sliced
* 1 head of garlic
* 4 bay leaves
* 1 tablespoon dried oregano
* Chicken broth powder, amount to taste

To garnish:
* 1/4 cheese Queso Fresco style (low salt Feta cheese)
* 1/2 romaine lettuce head
* A few radishes, sliced in thin juliennes
* Chopped onion
* Some dried oregano
* Lemons, split in quarters
* Homemade totopos, or Tostadas

Preparation:

1) In a large pot with enough water, cook over moderate heat setting the pre-cooked hominy, onion, garlic, bay leaves, oregano and pork legs for 6 hours. Remove any froth that forms and floats on the water.

2) During the last two hours of boiling the hominy, in another large pot with just enough water, slowly cook the other poke meat cuts. Bring to a boil, reduce heat, cover and simmer for 1 hour. Allow this to cool down. Remove froth on the water.

3) Pour the meat and broth into the pot with the corn that has been cooking for 6 hours. Season to taste with chicken broth powder. Cover and cook for another 6 hours on low heat.

4) Serve in bowls; put some finely chopped lettuce over the pozole, some crumbled cheese, chopped onions, the totopos, sliced radish, oregano and lemon; leave these ingredients on the table so every guest can fix his or her own Pozole Tapatio to taste...

Enjoy your meal!