Pozole Verde Recipe (Mexican Green Pozole) - Chili Pepper Madness

Ingredients

• 3 pounds pork shoulder (bone-in preferred, cut into large 2-3 inch chunks)
• 1 pound ham hocks
• 1/2 pound pig's feet (Or use more ham hocks - see RECIPE NOTES for other options)
• 1 large white onion (quartered)
• 2 carrots (rough chopped)
• 2 stalks celery (rough chopped)
• 1 large head garlic (peeled)
• 2 bay leaves
• Salt to taste
• 4 quarts water
• 3 15- ounce cans white hominy (drained and rinsed (or use dried hominy soaked overnight))
• 1 tablespoon vegetable oil
• 1 small white onion (rough chopped)
• 3 jalapeno peppers (chopped)
• 3 serrano peppers (chopped)
• 5 garlic cloves
• 1 cup hulled pumpkin seeds ((pepitas))
• 1 teaspoon dried Mexican oregano
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• Salt and pepper (to taste)
• 1.5 pounds tomatillos (husks removed, chopped)
• ½ cup radish leaves (use spinach or other greens as a substitute)
• Crushed red chilies, sliced radish, chopped cilantro, lime wedges, chopped onion, hot sauce, avocado, fried pork rinds (chicharrónes), shredded lettuce or cabbage (as desired)