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Title: JOSE GILES'S POZOLE
Categories: Mexican, Pork
Yield: 8 servings
4 lb To 5 lb fresh ham or pork
- loin
1 Or 2 cloves garlic, crushed
2 tb Coarse salt
4 qt Water
4 14 oz cans whole hominy
(6-8 Servings)
In a kettle, add the pork, garlic, salt and water.
Bring to the boil and simmer until meat is tender.
Remove pork and shred. Cool the broth and skim
accumulated fat.
Put the pork in a large, flat baking dish and add
approximately a soup ladle of broth to keep the pork
moist. Cover with aluminum foil.
Bring remaining broth to boil again and add the
hominy, discarding half the liquid in the cans. (This
step may be reserved until just before serving.)
Simmer 20 minutes.
Warm pork in oven before serving.
Extra Ingredients
4 large limes, cut into eighths 4 medium-size
avocados, diced in 1-inch chunks 1 large spanish
onion, diced 2 packages Fritos 2 packages fried bacon
rind 1/4 c. crushed red chile 1/4 c. oregano
To keep diced avocado, save the pit and place in
serving dish with the diced avocado. This will
prevent it from turning brown.
Place all other ingredients in appropriate serving
dishes. If onion and lime are prepared in advance,
cover with foil or plastic wrap.
Serving
In a large soup bowl, serve a small portion of
shredded pork and hominy with enough broth to fill
approximately half the bowl.
Instruct guests that they are to add ingredients
gingerly until each finds the taste combination that
suits his/her palate.
Fried bacon rinds and fritos may be crushed or added
whole. Lime is squeezed for juice.
Free-for-all. Everyone is invited to help him/herself
to experiment with combinations.
Author's Note: All the quantities are approximations
based on experience. If guests are delicate eaters,
you'll have leftover pozole, which is delicious. If
they are heavy eaters, add more meat and ingredients.
This is from Craig Claiborne's Favorites from the New
York Times...
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