Yield: Makes 8-10 servings, depending on appetite.
Step 1: In a large pot, combine the garlic, onion and bay leaves in about 3-4 quarts of water. Set over high heat and bring to a boil. Reduce heat to medium. Add the pork leg, neck bones, and trotters. Reduce heat to low. After 1 hour, take out the pieces of onion and add the hominy to the pot. Simmer until meat is tender and shreds easily, about 1 to 2 more hours, checking occasionally to see if it is needed to add more boiling water. Add salt to taste.
Step 2: Serve pozole in large deep bowls, accompanied with small dishes filled with the various toppings so each can garnish their pozole to taste.
EL CIELO HOT TIPS FOR POZOLE BLANCO: