1 In some cases, you might be able to tie the vent from a toilet to a sink or shower vent instead of running it all the way to main vent stack.
Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered. While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes.
Epazote is a strong-tasting and âsmelling plant, so not everyone takes to it right away. It can be somewhat of an acquired taste, but it adds a wonderful rustic layer of flavor to many dishes. Epazote is most frequently used to season frijoles de la olla, especially when they are black beans. It is also common in stews and rustic dishes made with mushrooms or corn. A sprig of the herb is often found inside a quesadilla made with corn tortillas.