Chef's tip

• This dish can be cooked in the oven at a very low temperature.
• If you want to make a fairly mild stew, keep the jalapeño chilies whole; otherwise, cut them in half lengthwise.
• Try to use an earthenware dish. Season the bottom and sides well before using it.

1. Cut the meat and flatten it slightly;
2. wash the vegetables; peel and slice thickly;
3. wash the pig's and calf's feet and cut into thirds;
4. roast the poblano chilies; place in a plastic bag for a few minutes so that they sweat; peel them and remove the seeds under running water; cut into thirds;
5. soak the rice; rinse several times to remove the starch; dry on paper towels;
6. grind the cumin, cloves, allspice, saffron and ginger in a mortar; add the wine and the vinegar; mix well;
7. line the bottom of the cooking pot with cabbage leaves; as you layer in the ingredients, keep lining the sides of the pot with cabbage leaves so that none of the ingredients comes directly in contact with the pot;
8. add the ingredients in layers in the following order:
9. salt meat, cabbage, lettuce, wild spinach and regular spinach;
10. cover with three slices of onion and two slivers of garlic;
11. add a mixture of vegetables; a handful of rice and chick peas and a little of the spice mixture;
12. continue, alternating meat, vegetables and spice mixture;
13. cover everything with cabbage leaves;
14. cover the pot with an earthenware lid; seal with dough. Place a container on top of the lid to weigh it down.
15. Place over a charcoal fire or in the oven for 4 to 6 hours.