pork stew meat (about 450 grams) • small chicken • water (2 liters) • chicken bouillon cube • garlic, separated into unpeeled cloves • onion, chopped • bay leaves • cooked hominy or chickpeas (about 450 grams) • ground cumin • Salt and pepper • For serving: • small cabbage, thinly sliced •

beef tongue, about 3 1/3 lbs (1.5 kg) • white onion • whole black peppercorns • whole allspice berries • salt • avocado leaves • garlic cloves • Corn tortillas, • Spicy salsa, preferably green, to taste • Chopped cilantro and onion, • Lime, to taste • Salt, to taste

pork leg • pork ribs • peeled onion • peeled garlic cloves • fresh aromatic herbs (such as thyme, marjoram, bay leaf) • epazote • water (about 5.7 liters) • Salt • Salsa to season the broth • dried guajillo chiles, 3 dried pasilla chiles, and 4 dried smoked chipotle chiles, roasted and soaked in vinegar and piloncillo (or brown sugar) • peeled and crushed garlic cloves • avocado leaves •

pork neck bones • pork shoulder, cut into pieces • pig's feet, cut into pieces • ground cumin • sea salt • garlic • onion • bay leaves • dried guajillo chiles • dried arbol chiles • lettuce • radishes •

pork shank (about 1 kg) • purslane • Roma tomatoes • dried mirasol chiles • garlic cloves • bay leaves • Salt to taste

pork leg, cut into large pieces (1 kilo) • mixed aromatic herbs (such as bay leaf, thyme, marjoram) • Salt • For the broth: • onions, peeled and chopped • garlic cloves, peeled and chopped • dried guajillo chiles, toasted or lightly fried • dried ancho chiles, toasted or lightly fried • avocado leaves, toasted • epazote • toasted oregano and thyme • cooking broth (2 liters) •

beef sirloin (you can also use beef cheek, tongue, or lip) • garlic • whole allspice berries • dried chile de árbol peppers • onion • Bay leaves and thyme, as needed • Salt, to taste

pork neck bones (espinazo de cerdo) • pork leg, trimmed of fat • large can white hominy (I use Teasdale brand) • Nana Mary red enchilada sauce • coarse salt • bay leaves • large onions • garlic • dried oregano

hominy corn • chicken • fresh herbs (such as bay leaf, thyme, or marjoram) • garlic • onion • green cabbage • radishes • dried guajillo chiles • whole black peppercorns • whole cloves • tomatoes • dried oregano •

pork leg (about 1 kg) • beef brisket or chuck for shredding (about 500 g) • pig's feet • chicken leg quarters • hominy (about 1/2 kg) • cascabel chiles • garlic cloves • onion • dried oregano • bay leaves • salt • onion, chopped •

precooked hominy corn (cacahuazintle) • pork shoulder or pork loin • garlic • onions • bay leaves • dried guajillo chiles • dried ancho chiles • dried thyme • ground cumin • iceberg lettuce • limes • salt to taste •

pork chuck steak (diezmillo de cerdo) • white onion • California chiles (seeds removed) • arbol chiles • garlic cloves • boiling water (240 ml) • cinnamon • bay leaves • whole cloves • whole black peppercorns • apple cider vinegar (120 ml) • Salt, to taste •

corn flour for tortillas (about 1 kg) • pork lard (about 500 grams) • salt • pork (about 250 grams) • chicken breasts • dried ancho chiles • dried mulato chiles • dried pasilla chiles • hard-boiled eggs • tomatillos • Roma tomatoes • almonds (about 50 grams) •

hominy corn for pozole (about 2 kg) • water (2 liters) • chicken breast • hoja santa leaves • black mole paste or dried chiles (such as costeño, guajillo, árbol) (about 1/4 kg) • small tomatoes • onion • garlic cloves

For the sauce: • Roma tomatoes, chopped • guajillo chiles (preferably 2 mild and 2 hot) • garlic cloves • onion, chopped • cumin • For the filling: • calabaza de castilla (Mexican pumpkin), cooked and peeled, cut into cubes • dried shrimp (or regular dried shrimp if unavailable) • fresh shrimp • Cooking oil • Salt and pepper to taste •

pork loin (about 1 kg) • pork ribs with bone (about 700 grams) • dried ancho chiles, seeded and deveined • dried guajillo chiles • onions • garlic • lettuce leaves • radishes • precooked hominy corn (about 1 kg; if using dried, soak for 12 hours) • Salt, black pepper, oregano • chicken bouillon cubes • chicken breast and 2 drumsticks (chicken alternative)

textured soy protein (about 320 grams) • water (2 liters) • Salt, to taste • onions • garlic • bay leaf • guajillo chiles • pasilla chiles • vinegar (about 60 ml) • water (about 120 ml) • pineapple in syrup • For garnish •

Maseca corn flour (about 120 grams) • warm water (about 240 ml), approximately • as needed, oil for frying • cooked chicken (about 200 grams) • tomato (about 100 grams) • onion (about 60 grams) • garlic clove • as needed, oil • salt to taste • bay leaf • chicken bouillon • as needed, water •

precooked hominy (2 kg) • chicken breast or your preferred chicken pieces (2 kg) • thyme • bay leaf • oregano • black pepper • onion • garlic cloves • water (5 liters) • chicken bouillon powder • salt

(about 2.2 pounds) precooked hominy corn (cacahuazintle/pozole corn) • (about 3.3 pounds) pork • onion • bay leaves • Salt, to taste • onion • garlic clove • guajillo chile powder (I didn't have more) • ancho chile powder • dried oregano • ground cumin • chicken bouillon powder •

pork leg (about 1 kg) • pork backbone (about 1 kg) • hominy (nixtamal, about 1 kg) • dried guajillo chiles • dried pasilla chiles • dried chile de árbol (about 100 grams) • garlic • dried bay leaves • dried oregano (about 10 grams) • whole black peppercorns (about 10 grams) • Salt to taste • Ground cumin to taste •

beef tongue, about 1.3 to 1.5 lbs (600–700 grams) • bay leaves • dried dill • chicken bouillon powder • large garlic cloves • onion • small bunch of cilantro

hominy corn (about 500 grams) • beef shank or pork shoulder for shredding (bone-in preferred, about 500 grams) • onion • cilantro • oregano • bay leaves • Salt • dried guajillo chiles • white onion • jalapeño pepper • garlic cloves • Salt, to taste

hominy (cacahuazintle), cleaned and precooked (about 1 kg) • garlic • pork (shoulder, ribs, leg, etc.) (about 1 kg) • large onion for cooking the meat • Salt, to taste • cilantro (substitute for epazote if unavailable) • hoja santa leaf (substitute with a small handful of fresh spinach if unavailable) • serrano peppers, or to taste • onion • garlic cloves • tomatillos (about 500 grams) • cumin •

hominy (pozole corn) • garlic • fresh herbs (such as bay leaf, thyme, and marjoram) • guajillo chiles, stemmed and seeded, soaked in hot water • ancho chiles, stemmed and seeded, soaked in hot water • Salt, to taste • chicken bouillon powder • boneless, skinless chicken breast, cooked and shredded, reserve the cooking broth • chopped onion • dried oregano • radishes, cleaned and sliced • limes, halved •

textured soy protein (150 grams) • celery • bay leaves • garlic • lemon • Salt, to taste • Maggi seasoning sauce (optional) • bouillon cube (chicken or beef, dissolved in a little water, optional) • chopped onion (about 40 grams) • serrano pepper (optional) • Spices or seasonings: black pepper, cumin, oregano • For serving: avocado, cabbage, salsas, peppers, radishes, etc

beef for shredding (about 1 kg) • beef short ribs (about 500 g) • vinegar (120 ml) • onion • garlic cloves • whole cloves • whole black peppercorns • dried oregano • dried thyme • ground cumin • bay leaves • small piece fresh ginger or 1/2 teaspoon ground ginger •

pork neck bones (about 1.5 kg) • pig’s feet (about 1.5 kg) • pork shoulder or stew meat (about 1.5 kg) • pork head (about 1.5 lbs/700 g) • chicken bouillon powder (about 22 g) • bay leaves • cooked onions (about 1.5 kg) • whole head of garlic plus 2 cloves • dried guajillo chiles for color • pre-cooked hominy (about 4 kg) • ground cumin (about 7 g) • Salt to taste •

tuna • dried guajillo chile • achiote paste • onion • garlic • orange juice (120 ml) • dried oregano • ground cumin • bay leaves • salt • corn tortillas • onion, chopped, for garnish •

yuca, peeled (2 kg) • vegetable oil or lard (60 ml) • tomato • guajillo chiles • to taste dried chile • onion • garlic clove • to taste salt • to taste black pepper • to taste fresh mint • oregano leaves • fresh pozol leaves •