menudo, pozole is cooked in a huge pot and usually made for a get together. Even if you aren't having a party though, it's perfect for leftovers, or to freeze.
The following recipe is from my mother-in-law, and is the best I have ever tasted!
Ingredients for broth
1 lb. pork neck (with bones)
1 lb. lean pork chunks
2 lb. pork butt
3 cloves garlic
1 sprig cilantro
4 cups cooked hominy
Place the pork in a large pot or dutch oven with onion, garlic, 1 tsp of the salt and cilantro sprig.
Cover with 10-14 cups of water. When water comes to a boil skim off the surface fat and cook over medium heat for 3 hours or until pork is falling apart. (as water evaporates add more to keep meat covered)
Add below chile sauce to pot.
Ingredients for chile sauce
10-12 dried chiles guajillos and pasillas, (could also mix in anchos)
1 cup water
4 cloves garlic
Heat water in a pot add the dried chiles. Let them soak for 15 minutes or until soft. Put chiles in the blender along with the other ingredients. Blend until smooth and add to large pot of broth. Cook for another hour on low heat. Add Hominy the last 30 minutes.
Serve hot with the following cold toppings added on top:
Chopped cilantro, onions, radishes and cabbage sliced very thin
Chile hot sauce (directions below)
Chile hot sauce:
Toast 10-15 dried chile de arbol peppers. Add to blender with 1/4 cup of water and one clove garlic.