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1
Cook garlic cloves in heavy small skillet over medium-low heat until beginning to soften and blacken in spots, turning occasionally, about 15 minutes.
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2
Cool and peel garlic.
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3
Transfer to small bowl.
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4
Add sesame seeds to same skillet.
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5
Stir over medium-low heat until golden, about 6 minutes.
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6
Add sesame seeds to same bowl.
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7
Combine chiles and 2 cups boiling water in medium bowl.
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8
Let stand until chiles soften and water is cool, about 2 hours.
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9
Drain, reserving soaking liquid.
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10
Chop chiles and place in blender with seeds.
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11
Add 1 cup reserved soaking liquid; puree until almost smooth.
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12
Add allspice, garlic, and sesame seeds; puree until smooth, adding more soaking liquid by 1/4 cupfuls to thin puree if desired.
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13
Pour puree into strainer set over bowl; press on solids in strainer to extract as much liquid as possible for sauce.
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14
Place pigs' feet, boneless pork pieces, and neck bones in very large pot.
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15
Add 12 cups water.
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16
Bring to boil, skimming any gray foam from surface.
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17
Add garlic and salt; reduce heat to medium-low and simmer uncovered until pork is tender, about 1 hour 45 minutes.
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18
Using tongs, transfer pigs' feet, boneless pork pieces, and bones to bowl.
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19
Cool.
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20
Pull meat in small chunks from pigs' feet and neck bones; discard bones and cartilage.
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21
Shred boneless pork pieces coarsely.
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22
Return all meat to broth in pot.
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23
Add hominy; simmer soup 20 minutes to blend flavors, skimming any foam from surface.
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24
Season soup to taste with more salt.
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25
(Sauce and soup can be prepared 1 day ahead.
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26
Cover and chill sauce.
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27
Cool soup slightly.
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28
Chill uncovered until cold, then cover and keep refrigerated.
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29
Rewarm soup before serving.)
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30
Ladle soup into bowls.
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31
Pass sauce, limes, cabbage, onion, and radishes alongside to add to soup.
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32
*Thin, red, 3-inch-long dried chile that is very hot.
