Recipe of pozole

ingredients

1 Kilo of Corn 1 Head of Garlic 1 onion 3 Chiles sewn Chilacate 1 1/2 Kilo Pork ( spine, leg, head ) Chopped lettuce 1 1 Bunch Radishes 1 onion Chopped 1 tablespoon Cal Sal Preparation method The corn is put to soak for 2 hours, then put in a pot of pewter or earthenware and added 1 tablespoon lime and Boil until the corn releases the pellego so easy, then allowed to cool and corn is cut to release all the skins. Corn and skinless put in a pot with water and added the head of garlic and 1 whole onion and allowed to pop the corn and in the form of pink. The meat is cooked separately and as this cooked and popped corn is added beef broth to the pot of corn to make it espezo Liquefy chiles and add to the pot of pozole to make it red, then it sasona with salt. The dish is served with corn, meat and garnish with chopped lettuce, radishes and chopped onion. Note: If you do not get the corn, some supermarkets sell canned corn for pozole