Pozole (soup or stew made from corn)

the corn must be previously prepared for this dish; To do this, one of the ways to prepare it is as follows: clean and head the corn, boil each kilogram of grains in five liters of water containing fifty grams of lime. once the boil has reached the boil, remove from the heat and let it rest for 24 hours. Once the resting time is over, the grain of its skin is cleaned with a jet of water and the head is removed.
Take the 500 grams of corn for pozole, place them in a pot with 2 liters of water with the 4 crushed garlic cloves and add some herbs, if you wish.
When the grains burst into a flower shape and the characteristic foam releases, add the pork cut into small and regular pieces (it is convenient to add parts of the pork such as the legs) and coarse salt to taste.
Once the meat is well cooked but tender, serve in casseroles or bowls accompanied by small containers in which you will find in each of them the cut lemons, the piquín chili powder, the finely chopped onion and the chopped oregano for each diner. serve as you like.