Rinse the hominy three times, then place it in a large pot with 5 liters (about 21 cups) of water, the allspice berries, and the handful of oregano. Cook until the hominy is tender.

In a separate pot, cook the chicken breast in plenty of water with salt, a piece of onion, and two cloves of garlic. In another pot, cook the pork shoulder and pork head meat with a piece of onion and two cloves of garlic. Cook both meats until fully done, skimming the pork broth regularly to remove impurities and excess fat.

Remove the meats from the broth and shred them. Add the cooking liquids from the meats to the pot with the hominy. Season with salt and chicken bouillon to taste.

Once well seasoned, serve in a large bowl with your choice of meat. Top with onion, radishes, lettuce, oregano, lime, and salsa macha to taste. Serve with tostadas and Mexican crema.