Chickpea and pork spine stew

1. Rinse the dried chickpeas thoroughly and soak them in ample water overnight, or for at least 8 hours. Drain and rinse again before use.

2. Place the pork spine pieces in a large pot with 2000 grams of water and 5 grams of salt. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the pork spine is tender. Skim any foam that rises to the surface. Reserve the cooking liquid.

3. While the pork spine cooks, prepare the chiles. Remove stems and seeds from the dried ancho chiles, dried guajillo chiles, and dried chile de arbol. Heat a dry comal or skillet over medium heat and toast the chiles for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer toasted chiles to a bowl and cover with hot water for 20 minutes to rehydrate.