Pozole blancoWhite pozole

• 500 g1.1 lb dried nixtamalized cacahuazintle corn (maíz pozolero), or 1.2 kg / 2.6 lb cooked hominy, rinsed; see notes
• 1 head garlic, halved crosswise
• 5 l5 1/4 quarts water for the corn, plus more as needed
• 1 kg2.2 lb bone-in pork shoulder, in large pieces
• 700 g1.5 lb pork head meat, or pork shanks, in pieces; head is traditional in Guerrero and Jalisco
• 2 pig's trotters, split lengthwise
• 3.5 l15 cups water for the meat
• 1 white onion, halved
• 2 tbsp coarse salt, divided, plus more to taste
• 1/4 head green cabbage or romaine lettuce, finely shredded, to serve
• 12 radishes, thinly sliced, to serve
• 1 white onion, finely chopped and rinsed, to serve
• 3 tbsp dried Mexican oregano, to serve
• 3 tbsp ground chile piquín or chile de árbol, to serve
• 5 limes, in wedges, to serve
• 16 tostadas, to serve
• chicharrón (pork crackling) and diced avocado, optional, to serve, Guerrero style

Method

1. 1

   1. The night before, rinse the dried corn well, cover it with plenty of cold water and leave it to soak.

2. 2

   2. Drain the corn, put it in a large pot with the garlic and the 5 litres of water and bring to a boil. Do not salt it. Lower the heat and simmer, partly covered, for 3 to 4 hours, topping up with hot water, until most of the kernels have burst open like flowers and are tender.

3. 3

   3. While the corn cooks, put the shoulder, head meat and trotters in another large pot with the 3.5 litres of water and 1 tablespoon of salt. Bring to a boil and skim off all the foam for the first 10 minutes.

4. 4

   4. Add the halved onion, lower the heat and simmer for 2 1/2 to 3 hours, until the shoulder falls apart and the trotters are soft. Let the meat cool in its broth for 30 minutes if you have time; it stays juicier.

5. 5

   5. Lift out the meat. Strain the broth and skim off most of the fat.

6. 6

   6. Shred the shoulder and head meat; take the bones out of the trotters and chop what is left into small pieces.

7. 7

   7. When the corn has opened, pour the broth into the corn pot with the remaining tablespoon of salt and simmer for 20 minutes. The broth should stay pale and clear-tasting, with no chile or spice.

8. 8

   8. Add the meat, heat through for 10 minutes and taste for salt.

9. 9

   9. Serve in deep bowls with the garnishes on the table, so each person adds onion, cabbage, radish, oregano rubbed between the palms, chile, lime and, in Guerrero style, chicharrón and avocado.