Pozole jalisco

Yield: 1 Servings M

Ingredients:

2 DAYS AHEAD: Put 1 pound whole white corn kernels (hominy) to soak

Instructions:

in a pot covered with water overnight. NEXT DAY: Change water and bring to a boil. Place one heaping tea- spoon unslaked lime in one cup cold water and add it to the corn through a strainer. Boil the corn 12 minutes. Cover and let stand 1/2 hour. Wash the corn in water several times removing the thin sheaths on the kernels as you go. Rinse again. Keep refrigerated. ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat (combina- tion pork tenderloin shoulder butt and neck bones). Lower to a simmer for one hour. At the same time place the hominy in fresh cold water - about 14 cups - and bring to a brisk boil for about 1 hour. The kernels should open. After the hour remove the pork from its pot and cut into serving size pieces. Add the pieces of pork to the hominy. Add 2 Tbsp salt and allow to cook uncovered about 4 hours on a slow simmer. Reserve liquid pork broth from meat and maintain in another pot simmering. This should be added to the hominy as needed. ACCOMPANIMENTS:Salsa picante finely chopped onion shredded lettuce or cabbage lime wedges sliced radish oregano toasted tortilla.