Moronga Rellena

1. Rinse the white rice thoroughly under cold water until the water runs clear. Cook the white rice in lightly salted water until it is about half cooked; it should still be firm. Drain and set aside to cool.

2. In a large mixing bowl, combine the partially cooked white rice, finely diced white onion, minced garlic cloves, finely diced pork fatback, finely chopped fresh epazote, finely chopped fresh spearmint, and finely diced jalapeño peppers.

3. Strain the fresh pig's blood through a fine-mesh sieve into the bowl with the rice and vegetable mixture to remove any impurities. Add the salt, black pepper, ground cumin, and dried Mexican oregano to the mixture.