Thoroughly wash the hominy corn in a large bowl. Pour in hot water and rub the corn with your hands, then drain the water. Repeat this process 4 or 5 times to clean the corn well.

In a large pot, add about 4 to 5 quarts of water and the hominy corn, along with a head of garlic and an onion. Cook over high heat and bring to a boil so the corn kernels open up and become tender.

While the corn is cooking, wash the tomatoes and guajillo chiles well, then place them in a pot to boil.

While the tomatoes and chiles are boiling, wash the chicken and pork leg thoroughly.

This step is optional: you can cook the meats separately or add them directly to the pot with the corn. (I prefer to cook them separately so I can strain the broth.) Once the chicken is cooked, strain the broth and add it, along with the chicken and pork, to the pot with the corn.

Blend the boiled tomatoes and chiles with garlic and onion, then strain the mixture.

In a skillet, heat a little oil and sauté the blended mixture. Once it is fried and seasoned with salt, add it to the pot with the corn, chicken, and pork. Make sure there is enough water in the pot.

Add plenty of oregano for flavor. Check the salt and let the mixture cook until the corn kernels have fully opened, about 3 to 4 hours. The pozole is ready to serve.