Ingredients

• 1 kilogram of corn for pozole precooked.
• 1 kilo of pork head.
• 5 tomatoes matches in 4.
• 1/2 bunch of coriander.
• 3 branches of epazote.
• Some lettuce leaves.
• 2 bay leaves.
• 1 chile poblano deveined and without tail.
• 3 jalapeño peppers picados.
• A cup of spinach.
• 1 1/2 liters of water.
• 7 cloves of garlic.
• 1/2 onion in squares.
• 1/2 onion in pieces.
• Salt to taste.
• Oregano to taste.
• Oil.

Preparation

• We put a deep pot in the fire.
• We add 1 1/2 liters of water.
• We add the pozolero corn.
• We add the pig's head.
• We add the piece of onion.
• We add 3 cloves of garlic.
• We cover the pot.
• We leave on fire for 30 minutes.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the onion in boxes.
• We add the rest of the garlic.
• We add the tomatoes.
• We add poblano chili.
• We add the jalapeño peppers.
• We add the spinach.
• We cover the pot.
• We left on fire for 10 minutes.
• We put the blender.
• We add the spinach.
• We add the onion.
• We add the tomatoes.
• We add poblano chili.
• We add the jalapeño pepper.
• We add the garlic.
• We add the epazote.
• We add the lettuce.
• We add the cilantro.
• We perfectly liquefy if necessary add a little water.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the liquefied mixture.
• We cover the pot.
• We left on fire for 10 minutes.
• We add the green sauce to the pozole.
• We add the oregano.
• We add the bay leaves.
• We add salt to taste.
• We integrate.
• We cover the pot.
• We left in the fire for 15 more minutes.

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