- 1 kg pork bones
- 1 litre chicken stock (4 cups)
- 4 pig’s trotters
- 200 gm dried hominy, soaked overnight (see note)
- Juice of 1 lime, plus wedges to serve
- 750 gm boneless pork neck, cut into 5cm pieces
- Finely chopped coriander and onion, thinly sliced cabbage, and red or green chilli sauce, to serve
- 1Place pork bones, chicken stock and 1 litre water in a large saucepan, bring to the boil, skim any scum from the surface, then reduce heat and simmer uncovered, topping up water if necessary to keep bones covered, until stock is well flavoured (2-2½ hours). Discard bones, add pig’s trotters to stock, top up with water to cover and bring to the boil. Skim scum from surface, then reduce heat and simmer gently, topping up water as necessary, until meat and skin falls from the bone (2½-3 hours). Transfer trotters to a bowl, then, when cool enough to handle, remove meat, coarsely chop and return meat to stock.
- 2Meanwhile, place hominy in a large saucepan with lime juice, cover with water, then bring to a simmer and cook for (15-20 minutes). Turn heat off and stand to soak for 20 minutes, then drain. When cool enough to handle, remove and discard hard germ tips from corn using a small paring knife, then combine corn in a new saucepan of clean water, bring to a simmer and cook until corn is tender (3-3½ hours). Drain.
- 3Add hominy to pork stock and place pork neck pieces on top, gently submerging them just under the water. Bring to the boil, skim surface, then reduce heat to low, season liberally and simmer until pork is tender (1½-1¾ hours). Remove pork pieces and break up, then return to soup and season to taste.
- 4Top pozole with coriander, cabbage and chilli sauce and serve with lime wedges.
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.
Drink Suggestion: Sparkling French farmhouse cider. Drink suggestion by Max Allen