Break the garlic head into the individual cloves but do not peel.
Put the chickpeas into a pan with a little water and bring to the boil.
Then set aside and leave to cool.
Peel and finely chop the onion.
Trim and shred the cabbage.
Wash and crush the chilies.
Heat the oil in a frying pan and brown the pork rind.
Then put the pork and chicken into a large pan, cover with water and bring to the boil.
Reduce the heat and add the onion, bouillon cube, bay leaves and garlic.
Cover and cook over a medium heat for about 2 hours, or until the meat is tender.
Add the cabbage for the last 45 minutes.
Then take the meat out of the pan and leave to cool.
Bone the chicken and cut the chicken and pork into pieces.
Skim the layer of fat from the top of the broth and remove the bay leaves.
Add the drained chickpeas, hominy and tomato puree to the broth.
Season with salt, pepper and cumin and return to the boil.
Put the meat into soup plates, add the oregano and chilies and ladle the hot broth over. Serve.