How to prepare original Mexican pozole?

Clean the loin head of surface fat and cut it into cubes.

Clean the corn kernel by kernel from the husks and wash them well. Then, add them to the casserole.

Add the ribs and the cubes of the loin head.

Cover with water and salt. Leave to cook over low heat for 2 hours. When the fat begins to rise to the surface, clean it off.

Put the chillies in a saucepan with water and boil them for 5 minutes. Turn off the heat and leave them to cool in the water.

Then, deseed and devein the chillies. Crush them in a mortar or blender.

Remove the meat from the pan and shred it.

Return the meat to the pan and add 2 or 3 tablespoons of chilli sauce.

Stir well and cook for 10 minutes over medium-high heat.

Serve, accompanied by avocado. Enjoy!