Let’s start by cooking the meat. Originally the first step is to cook the corn, an arduous process since it is first cooked in lime water for 40 minutes, and then “washed” with water and vigorously rubbed to remove the hard ends. However, for practicality reasons, it is better to choose frozen or canned hominy (in Latin stores).
As for pork, there are two ways to make the dish. The traditional one that is prepared with “solid” or pig’s head, which results in a thicker soup, but which is also a collagen bomb with many benefits for your skin, hair, nails and cartilage. The other version will take mixed pork parts to cook for a long time (this excludes, for example, the tenderloin).
Whichever meat you choose, put it in a pot with plenty of water, a piece of onion, coarse salt, peppercorns and bay leaves. Cook the meat for approximately 40 minutes over medium heat, or until it is already cooked but not too soft.
