Place the bacon in a large, 1-gallon stockpot or Dutch oven
. Cook over medium heat until crispy, 10 to 12 minutes. Using a slotted spoon, remove the bacon from the pan and set aside on a paper towel lined plate.
Increase the heat to medium-high and add the smoked duck
to the stockpot. Sear
until caramelized on all sides, about 4 to 5 minutes. Add the onions
and cumin and cook, stirring occasionally, until the onions are soft and begin to caramelize
, about 4 minutes. Season the onions lightly with salt and freshly ground black pepper. Stir in the zucchini, yellow squash
, and carrots
and cook for 2 to 3 minutes. Add the jalapenos and garlic and cook for 1 minute. Add the tomatoes
and cook for 3 minutes, making sure to scrape the bottom of the pan with a wooden spoon. Add the duck stock and hominy
and bring the mixture to a boil. Reduce heat to a simmer
and cook for 1 hour, occasionally skimming off any fat that rises to the surface.
Add the blanched corn
and cook for an additional 10 minutes. Remove the pozole from the heat and stir in the cilantro
, lime juice, and reserved bacon. Adjust the seasonings with salt and pepper, to taste. Ladle pozole
bowls, garnish with fresh cilantro sprigs and lime wedges, and serve immediately.