First, make chile paste

Open pods, remove stems and seeds, toast on a grill or under boiler for a few minutes until they begin to soften

Then cover with boiling water and soak for 10 minutes

Now puree into a paste

Hotness depends on the kind of peppers you use

Separate garlic into cloves, peel but do not press. In a soup pot, simmer pig's feet with garlic and onion in salted water for about 3 hours

Cut chicken into serv- ing-sized pieces and chop pork into 2" cubes

Add chicken and pork and chile paste and cook gently for 45 minutes; add hominy (or posole) and cook 15 more min- utes:or until meats are fork-tender

Season to taste with salt and pepper

Skim off excess grease. If your stock boils down, add chicken broth

Serve in deep soup bowls

Pass bowls of crumbled chilies, limes, radishes, lettuce, and onion, and let everyone garnish soup according to individual tastes

Serves 12.