The night before, put the corn to soak in plenty of water. The next discard the soaking water and wash the corn thoroughly.
Discard the little brown “heads” on the corn. This step is optional, please read notes.
Place the corn in a large pot and cover with 2-inch (5cm) of water.
Cook the corn for about 3 hours over medium heat, the time will depend on the type of corn you using (mexican corn cooks faster than peruvian).
make the recaudo
Meanwhile, place onions, garlic and cumin, pepper, bay leaves, and oregano in a blender.
Add 2 tablespoons and 2 cups of water (or chicken stock). Blend for about 5 minutes. Strain the mixture and set aside.
Wash throughly the meat, then pat dry it and add it all to the pot.
Pour in the onions and spices mixture then add more water to cover all ingredients and to allow the meat to cook evenly.
Cook at medium-low heat from two to three hours or until the meat and hominy are very tender. Adjust salt to taste
Remove the meat carefully, place it in a container and cover it. If the corn kernels still feels a bit hard, you can continue cooking without the meat inside.
Once hominy becomes very tender, pozole will be ready. You can serve it on a deep plate topping with meat and the toppings suggested.
If you want the kernels to open (like a flower) then you need to "de-head" the kernels. De-heading means to pick off those little tips (using your fingers) and is mostly a time consuming step since you have to do it one by one.
You can also skip de-heading the corn, it won’t compromise the flavor but only the pozole texture. Or, if you using canned pre-cooked hominy, you can just rinse it with cold water and continue with the recipe.
If you don't have a large enough pot you can use two medium pots or half the recipe.
The consistency of the soup depends on how much water you add during the cooking. Some people likes their pozole to have a soupy-almost liquid consistency. Me in the other hand, likes more a thick and gravy-ish pozole. So basically is up to you.
The liquid from the pozole should be a little thick; if this is not the case, you can smash some corn kernels against the sides of the pot using a large spoon.
If you live in Italy you can buy pancia (belly), arista (loin), braciole (chops) and costolette (ribs), as well as cotica (pork skin).