The pork spine is boiled with onion and salt for one hour. When it’s almost ready, add the vegetables in the following order: first the corn, 20 minutes later the carrot, 15 minutes later the zucchini, and finally the potato.

Perfectly grind the cilantro, tomato, cumin, soaked ancho chili, and garlic, strain it, and add it to the pot along with the soaked rice. Season it and thicken it with the corn masa dissolved in half a cup of water. Add hot broth while stirring constantly to avoid lumps. Boil for 10 minutes to ensure that the broth has thickened.