Pozole blanco

Step 1: Put 2 ⅝ lb boneless pork shoulder and 1 pig's trotter in a large pot with 16 ¾ cups water and bring slowly to the boil over a medium heat. Skim off all the grey foam that rises in the first 10 minutes.

Step 2: Add 1 white onion, 1 head garlic and 2 bay leaves, turn the heat down to low and simmer with the lid ajar. Keep it at the barest tremble: a hard boil is the most common mistake, and it turns the broth cloudy and greasy instead of clear.

Step 3: Stir in 2 ¼ lb cooked white hominy (maíz pozolero) and simmer on until the pork is fork-tender and pulls apart easily and the kernels are soft and have opened a little at the top, like flowers.

Step 4: Lift out the trotter, onion, garlic and bay leaves. Pick the soft meat off the trotter, discard the bones and return the meat to the pot. Break the shoulder into large bite-size pieces with a spoon.

Step 5: Skim the fat from the surface, then season with 1 tbsp salt, adding more a little at a time; the broth should taste clean, porky and well salted, since the garnishes are unsalted.

Step 6: Set out 0.3 head white cabbage, 10 radishes, 1 white onion, 2 tbsp dried Mexican oregano, 1 tbsp ground dried chile de árbol or piquín, 4 limes and 12 tostadas in small bowls. Ladle the pozole into deep bowls and let everyone finish their own: rub the oregano between your palms over the bowl.