• Add the corn into a large bowl and cover with 2 inches of water. Allow to soak overnight (read note 1).
• Next morning, discard the soaking water and wash the corn thoroughly under cold water.
• Discard the little brown “heads” on the corn kernels by picking the little tips with your fingers and removing them (read note 2).
• Place the corn in a large pot and cover it with 2 inches of water.
• Cook for about 3 hours over medium heat, the time will depend on the type of corn you using.
• You'll notice that corn is ready for the next step when the kernels start to bloom, like popcorn.
• Place onion, garlic, cumin, black pepper, bay leaves, oregano, and 2 tablespoons of salt into a blender. Add 2 cups of water and blend for 3 minutes or until smooth.
• Strain the garlic and onion mixture into the pot and stir to combine.
• Wash the meat under cold water and add it to the pot. Use a large cooking spoon to submerge the meat into the corn mixture.
• Make sure there’s enough liquid to cook the meat, so add more if necessary.
• Cook for 2 to 3 hours over medium heat or until the meat and hominy are nicely tender (read note 3). Adjust salt to taste.
• Remove the meat carefully, place it in a container, and cover it with a clean kitchen towel.
• Allow to cool down a bit and then cut it into small bite-sized pieces or shred it.

Serve

• Add the hominy and plenty of broth to a deep plate. Top with shredded pork meat.
• Add lettuce, onions, radish slices, and oregano. Drizzle with salsa and a squeeze of lime juice. Enjoy it along with tostadas.