This corn soup is nothing you have had before if you havenīt been to Mexico. The flavor is not sweet as the corn grown in this part of the world is different than the yellow variety more normal in the USA and Canada.
The peculiarity of the corn used is that it opens (flowers) like pop-corn, but in a stew.
The basic ingredientes are Maiz Cacahuazintle (this is a variety with the kernels bigger and whiter than average, hominy is very close) you get this one dry and already off the cob; some lye or lime to prepare the corn; a pig skull with some other meat like the loin; oregano for serving.
Look here for a way to prepare the kernels
http://www.gourmetsleuth.com/pozole.htm
and also a recipe very close to the traditional ones I have seen. Be aware that each region of the country has itīs own version, sometimes is green, other times it has more ingredients or maybe spicy from the begining.
This soup need long hours of boiling otherwise the kernels will be hard and the broth won't be tastefull. Even if you donīt want to eat the meat you need the pig skull to boil along for a tastier soup.
Lot of people can make Pozole, but only the seasoned cooks have the magic touch so Iīm always looking for new horizonts with a good cook.
At the table you are free to put the garnish of your liking and it changes also with the region of the country. You may find: lettuce, sliced radish, avocado, chicharron, Tostadas (fried tortilla), cabagge, different kinds of chiles, but the one thing that can never miss is the limón.
Buen Provecho.