This Mexican soup is made with dried large-kernelled white corn known as hominy, which is a bit tough and takes a long time to cook. Here we've removed the germ tips to help it bloom, but you don't have to do this. You could also make a variation of this soup with dried chickpeas, reducing the cooking time. Pozole is traditionally made with pig's head, but we've used trotters, which can be ordered ahead from a good butcher; chicken is sometimes used, too. This version is inspired by a recipe by doyenne of Mexican cooking Diana Kennedy for Jalisco-style pozole; it has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.
Hominy is a dried white corn, available online from quillafoods.com. If it's unavailable, use canned cooked hominy, available from Monterey Foods (montereyfoods.com.au), drained and added with the pork pieces at the end.
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