Instructions: 2 DAYS AHEAD: Put 1 pound whole white corn kernels

(hominy) to soak in a pot, covered with water, overnight. NEXT DAY: Change water and bring to a boil. Place one heaping tea- spoon unslaked lime in one cup cold water and add it to the corn through a strainer. Boil the corn 12 minutes. Cover, and let stand 1/2 hour. Wash the corn in water several times, removing the thin sheaths on the kernels as you go.

Rinse again. Keep refrigerated. ON DAY OF PREPARATION: Bring to a boil 5 pounds pork meat (combina- tion pork tenderloin, shoulder, butt and neck bones).

Lower to a simmer for one hour.

At the same time, place the hominy in fresh, cold water - about 14 cups - and bring to a brisk boil for about 1 hour. The kernels should open. After the hour, remove the pork from its pot and cut into serving size pieces. Add the pieces of pork to the hominy. Add 2 Tbsp salt and allow to cook, uncovered about 4 hours on a slow simmer. Reserve liquid pork broth from meat and maintain in another pot, simmering. This should be added to the hominy as needed. ACCOMPANIMENTS:Salsa picante, finely chopped onion, shredded lettuce or cabbage, lime wedges, sliced radish, oregano, toasted tortilla.

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