* 4 lbs. of pre-cooked hominy
* 2 lbs. of pork neck bones with some meat
* 3 lbs. pork shoulder or leg, cubed
* Pork or beef bones
* Enough beef or chicken broth to cover everything by more than 1 inch
* 2 garlic clove, peeled
* 1 large onion, peeled and cut in quarters
* Salt

Chiles Salsa:

* 10 guajillo chilies, seeded, tail removed then roasted and drained or baked on a comal (griddle) and soaked in the water that will later be used to blend this salsa
* 1 cup water
* 1/2 cup vinegar
* 1 pinch of cumin
* 1/2 teaspoon oregano
* 1/2 teaspoon chives
* Salt

For when serving your white pozole:

* 1 thinly sliced ​​romaine lettuce, washed, disinfected and thoroughly strained
* 1 onion, chopped very finely
* Bunch of radishes washed and sliced​​

Preparation:

1) Wash the pre-cooked hominy. Fill half of the pot with the broth. I had left over frozen chicken broth and used it all, they were like 8 cups. Add the hominy, cover and bring to a boil.

2) Use another pan sear the meat. Take out and add to the hominy pot. Put approximately 2 tablespoons salt, pork bones, the garlic and onions. Cover, reduce heat and simmer 2 hours. The onions will be cooked, spoon them out and discard. Uncover and check seasoning, if needed you can add more salt or powdered broth to achieve a perfect taste. Remove the bones put their meat back in the recipe and discard.

3) Chile Salsa: Blend all ingredients mentioned above regarding it.

Serve the white pozole by placing first a good amount of cooked hominy, top with two or three pieces of meat in each bowl, then pour a bit of broth in each bowl and top with lettuce, raw onions, radishes, and a bit of salsa to taste.