1/2 medium green cabbage, shredded
1 chayote squash, shredded
2 carrots, shredded
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cider vinegar
1 cup water
1/2 teaspoon dried Mexican oregano leaves, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 tablespoon brown sugar
1/2 tablespoon salt
3 pounds pork butt, trimmed and cubed
1 teaspoon salt
1 teaspoon ground black pepper
6 cups water
1 (15-ounce) can diced tomatoes
1 sweet onion, diced
2 cloves garlic
1 jalapeno, diced
1/2 teaspoon Mexican oregano
1/8 teaspoon ground cinnamon
For the corn dough:
3 1/2 cups masa harina
2 1/4 cups warm water
1/2 teaspoon salt
Olive oil
1 1/2 cups shredded Cotija cheese