Take a large pot and put the water to heat. Add onion, garlic, salt, meat and ribs. Let it release the boil and then lower the flame so that the meat is cooked for approximately 2 ½ hours or until it is detached from the bone.

While the meat is cooked, remove the layer of foam and fat that is formed on the surface of the broth. If necessary add more hot water to maintain the same level of broth in the pot.

When the meat is cooked, separate it from the broth. Remove the excess fat, bones from the ribs, the onion and garlic.

In a medium frying pan, heat the Sabrosano Oil to medium high temperature, add the sauce and season with salt to taste. Stir constantly. Reduce the flame and simmer for 25 minutes.

Add the sauce to the broth, passing it through a strainer. Let it release the boil and add the meat again. Boil on low heat for about 20 minutes. Add the corn and season with salt and pepper to taste. Continue cooking for about 1 and a half more. Allow the corn to cook completely, the meat is crumbled and the flavors are mixed.

Serve the pozole in a bowl, with onion, radish, lettuce and lemon to taste.