Editing Radically simple garlicky pozole (section)

== Steps and instructions ==
# '''Cook some corn:''' Cover the dry hominy (nixtamalized corn) w a few inches of water and maybe a teaspoon or three of salt. Slice/mince about half (2 cloves?) of your garlic and add to the pot. Simmer for many hours. Add water to keep corn covered as needed. Aaron usually does this in a slow cooker on low and it can take up to 8 hours. The corn is done when it is tender, but still with a bit of chew.
# '''Roast some garlic:''' Heat your oven to 400°f. You'll probably want to roast a whole head of garlic (just save whatever you don't put in the soup and do something else with it). Trim off any excess "paper" from the outside, then use a knife to cut off the tips of the cloves so that a little bit of all/most of the cloves is exposed (you might toss these garlic tips into your hominy or soup pot depending on when in the process you roast your garlic). Wrap your trimmed garlic in tinfoil with maybe a teaspoon of olive oil on it just to keep things lubricated and non-sticky. Put this in the oven on a pan or baking sheet (just in case things get oozy) for ~30 minutes. Turn off the heat and let the garlic cool (in the oven is usually fine and this ensures it gets very soft and sweet all the way through). Once cool enough to handle, pry off however many cloves you want in your soup.
# '''Combine everything (with a little more fresh garlic):''' Depending on how you went about things and how far from dinner time it is, you will, at some point, want to combine your garlicky hominy with your roasted garlic, your additional broth, and your remaining cloves of freshly sliced/minced garlic in a pot and cook it all together for a bit. Best to bring it to a simmer and let it bubble away gently for at least 15 minutes.
# '''Serve with garnishes!'''