You will need:
1 can of pozole corn
4 garlic cloves, peeled
1 onion, halved
4 ancho chili peppers without seeds
2 guajillo peppers without seeds
Halved 1 finely chopped lettuce washed
1 chopped onion
Heat 3 liters of water and when it starts to boil add the corn, garlic, and onion; cook over medium heat until corn begins to bloom; season with salt. Add the meat, lower the heat and cook until they are cooked (if necessary, add more hot water); rectify the seasoning. Meanwhile, soak the chilies in hot water to soften them and blend them with 1/2 cup of soaking water until you get a sauce. Strain it over the pozole, correct the seasoning and cook over low heat for 20 more minutes.
white hominy corn, water, salt, 0.01% sodium metabisulfite (E223). Nutritional values. Values per 110g: Energy values: 176cal; Fat: 1g; – From which saturated: 0g; Carbohydrates: 37.3g; – From which sugars: 0g; Proteins: 4.5g; Salt: 140mg.