Season pork with Adobo. Place pork and pork feet in a large pot, cover with cold water (about 16 cups). Bring water to a boil over medium-high heat, skim off any foam that rises to the surface. Add cilantro and Sazón. Reduce heat to low and simmer, uncovered, for 1 hour. Season chicken with Adobo. Add chicken, bring water to a boil, skimming off foam. Cover and reduce heat to low, simmer approximately 30 minutes or until chicken is cooked through and pork is tender.
Meanwhile, in a small saucepan, bring the Guajillo Chiles and 4 cups of water to a boil. Lower the heat and simmer, about 5 minutes or until the chiles begin to soften. Remove the pot from the heat and let them sit for about 20 minutes, until they are soft.
Break the chiles into pieces. Place them in a blender, keeping the liquid they absorbed, add the onion, garlic and allspice; puree until smooth. Strain the mixture through a medium mesh strainer and discard what is left in the strainer.
Using kitchen tongs, transfer pork and chicken to a bowl; discard cilantro. When meat is rested, shred into small pieces. Discard skin, bones and gristle. Return the meats to the broth and add the Mote de Maíz Blanco or Mote Pozolero and the guajillo sauce. Bring to a boil, reduce heat to low and simmer, uncovered, about 5 to 10 minutes, until flavors meld. Season with Adobo to taste.
Serve Pozole in large bowls with accompanying ingredients.