Pozole verde de Guerrero

Step 1: Put 2 ¼ lb boneless pork shoulder in a large pot with 16 ¾ cups water, 1 white onion and 1 head garlic. Bring to the boil over a medium heat, skim off the foam, then cover partly and simmer gently.

Step 2: Add 1 ¾ lb bone-in chicken thighs and 2 ¼ lb cooked white hominy (maíz pozolero) and simmer until the chicken reaches 165°F in the thickest part next to the bone and the pork is fork-tender.

Step 3: Lift out the chicken, pull the meat off the bones in large shreds and set aside. Discard the onion, garlic and bones. Keep the broth simmering low.

Step 4: Toast 7 oz hulled raw pumpkin seeds in a dry frying pan over a medium heat, stirring all the time, until they puff and start to pop but are still green; tip them out at once.

Step 5: Simmer 1 ⅛ lb fresh tomatillos and 3 serrano or jalapeño chillies in a small pan of water until the tomatillos turn olive green and soft.

Step 6: Blend the pumpkin seeds, tomatillos, chillies, 3 cloves garlic, 1 bunch fresh epazote, 2 hoja santa leaves if using, 4 romaine lettuce or radish leaves and 1 tsp dried Mexican oregano with 500 ml of the hot pork broth until very smooth and bright green.

Step 7: Heat 2 tbsp vegetable oil in a frying pan over a medium heat, pour in the green sauce (it will spit) and cook, stirring, until it darkens slightly and thickens.

Step 8: Stir the green sauce into the pot, return the chicken and season with 1 tbsp salt. Keep the pot at a gentle simmer from now on, and don't let it boil: that is the usual reason green pozole splits, turns grainy and loses its colour.

Step 9: Ladle into bowls and serve with 2 ripe avocados, 3 ½ oz pork chicharrón (crackling), 1 white onion, 4 limes, 2 tbsp dried Mexican oregano and 16 tostadas for everyone to add at the table.