Fill a 6 qt. stock pot with 4 qts. (4 lt.) of water and add the chicken breasts, necks or backs, pork chops, pig’s feet, celery, onion, carrots, garlic, pepper, thyme, oregano and parsley. Bring the pot to a boil, and then lower to a gentle simmer. After 45 minutes, remove the chicken breasts and pork chops from the pot and reserve. Continue to simmer the remaining ingredients covered over a low flame for 2 more hours. 

Remove the meat from the chicken breasts and pork chops. Dice the meat into bite-sized pieces. Set aside. (If possible, return the chicken breast rib bones and pork chops bones to the simmering broth.)

Meanwhile, place the chile ancho in a small saucepan and fill halfway full with water. Bring to a boil and simmer for 5-7 minutes until the chiles are tender. Drain and discard the water and allow to cool completely. Remove the stems and seeds, rinsing if necessary to dislodge any remaining seeds. Place the chiles along with 2 cups of water in the container of a blender and puree until smooth. Set aside.  

After 2 hours, remove the simmering broth from the heat and allow to cool. Strain the stock, removing and discarding all the bones and vegetables. 

Return the strained stock to the stock pot, skim off any unwanted fat, and bring to a gentle simmer again.  Add the chopped chicken and pork along with the pureed chile and drained hominy.  Simmer for another 10 minutes. 

Serve the pozole in soup bowls, offering the garnishes on the side.