Pozole is a delicious Mexican soup, with corn as the main ingredient. But no ordinary corn, this is corn kernels that have been treated with a process of nixtamalization (if the treated corn is finely ground, you have masa.) This process ensures that the hard outer husk of the grain is released, which makes the grains burst during cooking as a kind of flower. The treated granules are dried, and to prepare them, you must first weeks them and then a few hours of cooking.

Then you have the ingredients for one of Mexico's national festival dishes: pozole.
To facilitate this process, this pozole partially prepared. Of course, the pork should be added as the limon and nibbling bacon (chic aron) and enjoy!