Pork and hominy soup recipe

Ingredients

• 2 lbs Dried Corn for Pozole (large white corn kernels
• 3 qts Cold Water
• 0.5 oz Calcium Oxide (may be labeled “cal” or “lime”)
• 1 tsp Salt

• 4 lbs Pork Butt, cut into 1.5-inch cubes
• 2 lbs Pork Bones
• 1 lb Onion, diced medium
• 1 oz Garlic Cloves, minced
• 3 qts Cold Water
• Prepared Corn
• 1 tsp Salt
• Salt, to taste

• 8 oz Radishes, sliced ¼ inch thick
• 12 oz White Onion, diced small
• 1 lb Limes, wedged
• 3 Tbsp Mexican Oregano
• 2 Tbsp Chili de Arbol, powdered
• 10 oz Fried Corn Tortilla Strips

For Preparing the Corn
1. In order to shorten the cooking time and cook more evenly, soak the corn in water overnight if possible (as would be done with dried beans).
2. Drain the soaked corn, and combine it with the calcium oxide and water in an appropriately sized pot; bring to a simmer (the corn will change from whitish to yellow in color), and simmer for 20 minutes. Remove from heat.
3. After the corn has cooled enough to handle in the pot (another 20 minutes), strain the corn through a colander; while running cold water over the corn, rub the kernels to remove the slightly slimy husks that have been loosened and deteriorated by the alkali (calcium oxide).
4. Once the husks are off, remove the hard pedicel at the pointed end of the kernels using a paring knife.
5. The corn is now ready to be used in the pozole (this process is the same used to make tortillas or tamales, which would traditionally be ground on a metate but are more commonly made with a grinder now).
For Making the Pozole
6. Combine the cut pork butt, pork bones, onion, garlic, water, prepared corn, and salt in a suitable pot, and bring to a simmer.
7. Reduce heat and slowly simmer until pork is very tender and corn is cooked (approximately 2.5 hours).
For Garnishing the Pozole
8. Serve the pozole on a dish with the garnishes so that guests can add the desired garnishes to their own pozole.