This is the hominy for pozole.

Open the can and pour the hominy into a colander to drain all the liquid.

Rinse the hominy several times to remove any preservatives and lime. Drain well and place it in a large pot.

Add about 2 quarts (2 liters) of water and bring to a boil. As it boils, skim off any white foam that forms. Let it boil for about 1 hour.

Meanwhile, rinse the chicken and cook it in the remaining 2 quarts (2 liters) of water in another pot. I do this separately because when chicken starts to boil, it releases a lot of foam that doesn't look good. Let it boil for about 5 minutes.

After the hominy has boiled for an hour, use tongs to transfer each piece of chicken into the pot with the hominy. Strain the broth from the chicken pot.

Strain the blended sauce.

Serve with these toppings:

Finely shredded cabbage, chopped onion, chopped radishes, chopped jalapeños, lime wedges, and tostadas. We like to serve it with tostadas topped with refried beans (see recipe).

Simply delicious.