1 kg of pork
6 cascabel chiles
¼ kg tomatillo
Salt and garlic to taste
The meat is hand chopped and put to boil in a saucepan with water, and brown in its own fat.
To prepare the sauce, roast the peppers first and tomatillos, then you take away the burnt chiles, tomatillos, peeled and both are ground in a blender or molcajete with salt and garlic. Put the sauce into the pot with the meat and simmer until seasoned and it is impregnated with the sauce.
This dish is served with black beans, tortillas and white corn atole without sugar.