If using uncleaned hominy corn, nixtamalize it first. Char the half onion. Cut the pork shoulder and spine into pieces. Clean and shave the pork head. Cook the meats, preferably in a pressure cooker, for 30 minutes; cook the pork head for about 1 hour. Cook the hominy for 30 minutes in a pressure cooker with the charred onion and salt.

For the garnish: Lightly sauté the chorizo with onion and garlic, assemble the tacos, and fry them in oil. Set aside. Dice the onion and set aside.

For the pipián: Cut the tomatillos and chiles in half. Peel the garlic and pumpkin seeds (if they have thick shells). Fry the tomatillos and chiles in a pot with pork lard, then remove and set aside.

Fry the pumpkin seeds and spices in the same lard, then remove and set aside.

Blend the lettuce, epazote, spinach, and cilantro with a little of the hot pork or hominy cooking liquid. Add the tomatillos and chiles and blend again. Add the pumpkin seeds and spices and blend until smooth. Season with salt.

Add enough lard to a pot, heat it, and sauté the pipián for about 20–30 minutes, until it forms small green bubbles on the surface. Set aside.

Place the remaining pork broth in a pot, add the meat, hominy, and a spoonful of pipián. Bring to a simmer.

Serve with pork cracklings, sliced avocado, lettuce, extra pipián to taste, chorizo tacos, diced onion, and lime.