Migas (Mexico City Bread Soup)

Clean the Pig's trotters thoroughly. Place them in a large pot with enough water to cover. Add 10 grams of Salt and half of the White onion. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until the Pig's trotters are very tender. Skim off any foam that rises. Once cooked, remove the Pig's trotters from the broth and set aside.

Remove stems and seeds from the Ancho chiles and Guajillo chiles. Place them in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.

While chiles rehydrate, cut the Bolillo bread into 2-3 cm cubes.