Cooking at home is a continuous process. We bought pork hocks from Patti Popp at Sport Hill Farm in Easton. The pigs were raised by Patti and her husband Al. We rubbed the hocks with salt and pepper, and roasted them on a bed of onions, carrots and celery, and added water before covering the pan with foil to create moist heat. That night we ate the hocks with mashed potatoes, gravy and honey-parsley carrots. I sliced some tender meat off the bones. Men like putting the whole hock on their plate. The next day, we had leftover meat. Hocks are the perfect consistency for making a quick homemade pozole. What is pozole? It’s a Mexican stew made of hominy and pork. It’s served on weekends at restaurants such as Los Poblanos in Norwalk and El Paraiso in Bridgeport. The fun part is it’s served with a whole bunch of condiments — green and red sauce, limes, avocado, raw onions, dried oregano, fried tortillas or tostados smeared with beans and topped with shredded lettuce and avocado. I love the whole enterprise of …