Rinse the nixtamalized corn very well (see recipe). Cook it in 12 cups of water.

It’s ready when the kernels burst open, about 2 hours.

Rinse the chicken and par-cook it in another pot with 8 cups of water and an onion cut into quarters.

Here are the ingredients for the sauce:

Wash the tomatillos and jalapeños. Cook them in 2 cups of water.

Let the chicken cook for only about 20 minutes. Using tongs, remove each piece and add them to the pot with the cooked corn.

In that same pot, strain the broth where the chicken was cooked.

In a blender, add the washed cilantro, garlic cloves, oregano, cooked chiles and tomatillos, along with their cooking water. Blend well.

Pour this sauce into the pozole. Add the chicken bouillon powder.

Let it simmer over low heat for about 20 minutes. Taste and adjust seasoning.

Serve hot, topped with shredded cabbage, chopped onion, radishes, and lime. Delicious!