Ingredients:
1 kilogram of popcorn grains for pozole.
2 kilograms of pork spine
½ pork leg 1 chicken split into pieces without skin.
1 wide chili or dye without seeds. (Chile ancho or Chile de teñir)
2 guajillo chiles without seeds.
10 grams of ground cumin 10 grams of ground black pepper
10 leaves of oregano or marjoram.
½ large onion.
2 cloves of medium garlic.
Process:
1. Soak the hot peppers in hot water for 10 minutes.
2. Cook the pork and spinach over medium heat with the onion for 40 minutes.
3. Add the corn grains to the pork.
4. Blend the chiles, along with the cooked onion, garlic, pepper and cumin. Then add it to the meat with corn grains. Finally add the oregano and let boil for 20 minutes,
5. Serve in a bowl with cabbage and chopped onion, radishes and hot sauce to taste.
