RECIPE (10 servings)
Add all ingredients to my list. 2 tablespoons oil
2 cloves garlic, minced pieces
Part 1/2 onion, chopped
500 grams of solid pig
1 pinch
1 pinch pepper
12 cups water
300 grams precooked corn pozolero
2 sheets laurel
3 piece roasted chile guajillo and hydrated
4 allspice
1 piece tomato (tomato), roasted
2 piece roasted garlic
Part 1/2 roasted onion
1 pinch
1 pinch pepper
to taste lettuce washed, disinfected and threaded
radish taste washing, thinly sliced
lemon to taste
dried oregano to taste
1 pinch ground chili powder, to taste
to toast baked corn relish
the low-fat cream taste

3 guajillo
1 piece tomato (tomato)
2 clove garlic
Part 1/2 onion
1 pinch
1 pinch pepper

Method of Preparation
Heat oil in a pan, fry some garlic and onion. When change color add the meat, browning leaves only slightly increases the taste with salt and pepper; sauté a few minutes. Remove from the pot and add water right there; When it begins to boil add the corn, bay leaf, pepper and cook until soft. Reserve 1/2 cup of corn already cooked. Mix in your blender guajillo chile, tomato (tomato), garlic, onion, salt and pepper along with the corn booked and integrates the broth. Add meat, reduce heat, cover and cook 20 minutes for all the flavors to blend and the meat is cooked. Serve hot, accompanied with lettuce, onion, lemon juice, oregano, chili powder and toast with cream to taste.