Pork Pozole

Heat a wok and add a little oil. Brown the pork neck cubes on all sides in batches.

When the last batch is nearly done, add half of the minced garlic to the pan. Transfer meat to a pot with the bay leaves, add salt and pepper to taste, and cover the meat with water. Cover the pot with a lid and simmer until meat is tender.

Heat a medium saucepan and add vegetable oil. Add the chopped onions and sauté until golden brown.

Add the jalapenos and the rest of the garlic. Add the cumin powder and oregano.

Add the chopped tomatoes, salt, and pepper to taste. Simmer until the sauce has cooked through, then blend with a stick blender.

When the meat is tender, add the tomato chili sauce to the meat and stock pot, as well as the samp. Simmer until all the flavors have infused. The soup will reduce a bit but it will still be a thin broth.

Serve into soup bowls and place a bit of each garnish on top just before serving. Keep the nacho chips on the side.