Step 1

Rinse corn. Add to a large non-reactive pot, covered in 3 inches of water. Add 5g cal (calcium hydroxide), and stir.

Step 2

Bring corn to a boil, skimming any floating kernels or chaff from the top of the pot.

Step 3

Boil for approx 1.5 hours (depending on the varietal), until the skin of the corn slips off between your fingers, and the corn is al dente (the inner starch should still be white).

Step 4

Turn off the pot and allow it to sit for 12-24 hours. Rinse corn (now nixtamal!) well in a colander to remove all skins. Set aside.

Step 5

Add nixtamal and pork to a large pot with 10 cups of water (or broth). Bring to a boil and then turn down to a simmer for approximately 20 minutes. Skim any foam from the top of the liquid and discard.

Step 6

Add minced garlic, bay leaves, cumin, and oregano and continue to simmer.

Step 7

Toast chiles, onion, and whole garlic cloves on a dry comal set to medium heat for 2-3 min or until they begin to darken. Add to a pot or saucepan, cover with water, and bring to a boil. Cook for approximately 5 minutes then turn off. Allow to cool.

Step 8

Add chiles, garlic, onion, and approximately 1 cup of water from chiles to a blender. Blend well, and then pass through a fine mesh strainer.

Step 9

Add oil to a saute pan and add strained chile paste. Allow to fry for 2-3 minutes, then add to the broth mixture.

Step 10

Continue to simmer pozole, approximately 2.5-3 hours, until pork is tender and chunks begin to fall apart. Add salt to taste (if you used stock, less salt will be needed). Corn should be chewy and tender, with bloomed ends.

Step 11

Serve with chopped white onion, mexican oregano, cilantro, lime, lettuce or cabbage, and sliced radish.