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Ingredients

• 1⁄2 lb. pork neck bones, ordered in advance from the
  ; ;butcher and rinsed
• 8 cups chicken stock
• 1 lb. boneless pork shoulder
• 1⁄2 white onion, plus 1⁄4 white onion, coarsely
  ; ;chopped
• 3 garlic cloves, halved
• 3 1/2 tsp. sea salt
• 3 lb. packaged partially cooked pozole or nixtamal
• 4 serrano chilies
• 1 lb. tomatillos, husked and rinsed
• 2 romaine lettuce leaves, torn into large pieces
• 3 radish leaves
• 2 cups raw hulled green pumpkin seeds
• 2 Tbs. canola oil
• 2 fresh epazote sprigs or flat-leaf parsley sprigs
• Small bowls of finely shredded cabbage, finely
  ; ;chopped white onion, thinly sliced radishes and
  ; ;dried oregano for serving
• 8 lime quarters for serving

Description

Corn, The Very Heart And Soul Of Mexican Cooking, Becomes Something Quite Different When It Is Transformed Into pozole, Also Known As Hominy. Large, White Corn Kernels Are Treated With A Softening Solution Of Lime (calcium Hydroxide), Just As They

Williams-Sonoma