Cook the hominy corn in plenty of water.

In a separate bowl, mix the pickling lime with water and stir well.

Add this mixture to the corn, being careful not to pour in the sediment from the bottom.

Pour the corn into a colander and rinse, rubbing the kernels together to remove the skins.

Rinse several times until the water runs as clear as possible.

Place the corn in a large pot with plenty of water, salt, onion, and garlic. Stir regularly to prevent the kernels from sticking together.

After boiling for 2 or 3 hours, add the meat.

Meanwhile, wash and clean the guajillo chiles.

Boil the chiles in water for about 15 minutes, until soft.

Blend the chiles with water, onion, and garlic.

Strain the mixture to remove the chile skins.

After another 2 or 3 hours, remove the meat from the pot (once it is fully cooked) and cover it to keep it from drying out.

Add the blended chile mixture to the pot, adjust the salt, and cook for another 45 minutes.