Before going to bed, place the corn into large bowl and cover with plenty of water.
The next day you will notice that the corn has softened a bit. Discard the soaking water and wash the corn thoroughly with cold water.
Cut off the little “heads” on the corn grains. If you want the kernels to bloom then you need to “de-head” the kernels. De-heading means to pick off those little tips with your fingers anc cut them off. (read notes)
Place hominy in a large pot and cover with 5cm (2″) of water. Cook over medium heat for about 3 hours or until the grains are al dente.
While the corn is cooking, prepare the sauce: Clean the guajillo chiles and soak them in hot water for about 20 minutes until they are soft.
Add all the ingredients for the sauce in a blender with the soaked chilies. Pour in one and a half cups of water (you can use the one from soaking the chilies) and blend until you get a very smooth sauce. Strain the sauce in a bowl and set aside.
After three hours the corn will start to “bloom” and the broth will have a thick consistency.
Add the meat to the pot and then pour in the chilli sauce. Add enough water to cover the ingredients and mix well.
Add salt and bring to a boil. Low the heat and let it simmer discarding the foam that will appear as its cooking.
Cook for about 2 to 3 hours, making sure the meat is always covered with liquid, adding more water if necessary. Once the meat and kernels are very tender, adjust with salt and turn off the heat.
If you notice that meat is well cooked but the kernels are not, take out the meat and place it in a bowl; then keep cooking hominy until is very soft.
If you using canned pre-cooked hominy, you don't need to de-head it. Just rinse it with cold water and continue with the recipe. Just remember that pre-cooked hominy doesn’t need to cook for long periods of time.
De-heading the corn kernels is the most tedious part of this preparation. I usually do it while watching something on television so I don’t get bored.
If you don’t want the pozole to be a bit spicy, you can discard the veins and seeds of the guajillo chillies.
If you don’t have a large pot you can use two mediums at the same time.
The pozole can be frozen. If you’ve made a lot and have some left over, you can put it in containers and store it in the freezer for up 4 months.