For soup:

• 1 whole chicken without skin and without giblets
• 1 1/2 pounds pork loin, boned
• 1/2 onion
• 3 garlic cloves
• 1/4 bunch of cilantro
• Pepper to taste
• Salt to taste
• 2 tablespoons Knorr® chicken powder
• 1 large can of pozole corn, rinsed and drained

For sauce:

• 3 ancho chiles, deveined
• 3 guajillo chiles, deveined
• 3 chiles de arbol, deveined
• 1 tablespoon Knorr chicken powder
• Pepper
• Cilantro

For garnish:

• 1/2 finely chopped head of lettuce
• 1/2 cup finely chopped white onion
• 1 cup finely chopped radishes
• Freshly ground chile de arbol
• Oregano to taste
• Tostadas or bolillo
• Lemons, cut in quarters
• Avocado, optional

Heat water in a large pot. Add the chicken, salt and the Knorr. Let it boil and then lower the heat to cook the meat for about 40 minutes; then add the pork. Add onion, garlic, cilantro and pepper. If necessary, add more hot water to maintain the same level of broth in the pot. When the chicken and pork are cooked, separate from the broth and shred. For sauce: Soak the ancho, guajillo and arbol chiles for 25 minutes in hot water. Once the peppers are soft, drain them and place them in the blender, together with the Knorr, pepper and cilantro. Blend until it has the consistency of a mild sauce, adding a little water if needed, and strain it. Add the sauce to the broth. Let it boil and add the chicken, pork and corn. Boil on low heat for about 10 minutes. Season with salt and pepper. Keep cooking until it is completely hot. Serve the pozole in a deep dish and place the desired garnishes on top.