Soak dried corn kernels overnight in cold water (approximately 12 hours).

Drain the soaked corn kernels and rinse them thoroughly.

Place the drained corn kernels in a crock pot.

Cover the corn kernels with cold water in the crock pot.

Cook the corn on LOW setting for 10 to 12 hours, or until the corn is soft and tender.

Heat vegetable oil in a skillet over medium-high heat.

Brown the cubed pork stew meat in the skillet.

Transfer the browned pork to the crock pot with the cooked corn.

Deglaze the skillet with a small amount of water to capture any remaining browned bits and juices.

Pour the deglazed juices into the crock pot.

Add the chopped tomatoes, chopped onion, minced garlic, minced jalapeno peppers, sazon goya con culantro y achiote, and chicken broth to the crock pot.

Add enough water to cover all ingredients in the crock pot.

Season with salt and pepper to taste.

Cook on LOW setting for 6 to 8 hours, or until the flavors have melded together and the corn has fully opened.

Sprinkle with chopped cilantro before serving, if desired.