18 cups water1 kg of solid pork, cooked and shredded1 chicken, cooked and shredded2 breasts, cooked and shredded2 medium onions, chopped1 head of garlic, peeledoregano leaves to tastesalt to taste1 bag of cachuanzintle corn, headless, soaked and cooked with 1 head of garlic1/3 cup corn oil6 guajillo chiles, roasted and ground4 cloves garlic, ground1 onion, ground1 tetra brik of 800g tomato pureesalt to taste
GARNISH:1 lettuce washed, disinfected and thinly sliced1 onion, finely chopped1/4 kg radishes, thinly slicedoregano to taste10 lemons split in 420 toasted and ground chillies16 fried or roasted tortillas
Divide the water into two pans; when it releases the boil add in one the pork meat and in the other the chicken with the onions, the head of garlic, the leaves of oregano and the salt. Cook until the meat is tender. Add the broths. In another hot pan the oil, grind the guajillo chiles along with the garlic cloves and the onion. Pour into hot oil. Stir in tomato puree and cook over low heat until it begins to thicken. Slowly add the boiling broths, season with the salt and add the meat and the chicken stripped with the cooked corn cachuazintle. Serve the well hot well in deep dishes of clay, presenting the garrison aside.
The most authentic stew that is served at all parties especially posadas.