Season <quantity>500<unit>g</unit></quantity> of cubed pork neck with <quantity>1<unit>tbsp</unit></quantity> of smoked paprika, <quantity>2<unit>tsp</unit></quantity> of garlic powder and <quantity>2<unit>tsp</unit></quantity> of salt

Stir to combine and to season the meat evenly

Peel and halve <quantity>½</quantity> onion. Peel and finely slice <quantity>4</quantity> garlic cloves

Add <quantity>1<unit>cup</unit></quantity> of dried hominy corn to a pot and cover with <quantity>3<unit>cups</unit></quantity> of water

Add <quantity>1</quantity> bay leaf, <quantity>2<unit>tsp</unit></quantity> of coriander seed powder and <quantity>2<unit>tsp</unit></quantity> of cumin powder. Turn the heat on medium-low

Add <quantity>2<unit>tsp</unit></quantity> of salt and bring to a simmer

Cook for 1-1h30 until the corn is tender. Add more water if necessary. Strain the liquid and reserve the cooked corn

Add <quantity>1<unit>tbsp</unit></quantity> of vegetable oil to a pan over high heat. Add the seasoned pork neck

Sear the meat, stirring as necessary

Add the peeled onion, <quantity>¼</quantity> of roasted pig trotter, <quantity>1</quantity> dried green chili, and <quantity>1</quantity> bay leaf

Add <quantity>¼</quantity> of pig trotter, the sliced garlic, <quantity>½<unit>tbsp</unit></quantity> of smoked paprika, and <quantity>1<unit>tsp</unit></quantity> of coriander seed powder

Add the cooked hominy corn and <quantity>3<unit>cups</unit></quantity> of water. Cover and bring to a boil over medium heat

Once boiling, remove the foam from the surface and add <quantity>½<unit>cup</unit></quantity> of chipotle sauce. Cook until the pork neck is tender

Fix the salt and add hot sauce to taste

Remove the excess fat from the surface and serve in a soup bowl. The pozole is ready

Enjoy!