Cook the hominy corn for about 30–40 minutes over medium heat if using firewood, or 60 minutes on the stove.

Once cooked, rinse the hominy with cold water, then return it to the heat until ready.

Add salt to taste, 1 halved onion, 1 peeled head of garlic, and 10 sprigs of fresh herbs to the hominy. The pozole is ready when the kernels look like popped corn.

Wash the chicken thoroughly and add it to the pozole. You can use whole pieces or cut-up chicken, as you prefer.

Blend 2 cups water (about 480 ml), 4 guajillo chiles, 2 peppercorns, 3 cloves, 5 tomatoes, and a pinch of oregano until smooth.

Before adding the sauce to the pozole, remove the cooked chicken and shred it.

Add the blended sauce (from step 5) to the pozole and bring to a boil.

Once cooked, serve with sliced radishes, shredded cabbage, shredded chicken, oregano to taste, and tostadas.