Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Mexican, Pork

  4. Yield: 8 servings

  5. 4 lb To 5 lb fresh ham or pork

  6. - loin

  7. 1 Or 2 cloves garlic, crushed

  8. 2 tb Coarse salt

  9. 4 qt Water

  10. 4 14 oz cans whole hominy

  11. (6-8 Servings)

  12. In a kettle, add the pork, garlic, salt and water.

  13. Bring to the boil and simmer until meat is tender.

  14. Remove pork and shred. Cool the broth and skim

  15. accumulated fat.

  16. Put the pork in a large, flat baking dish and add

  17. approximately a soup ladle of broth to keep the pork

  18. moist. Cover with aluminum foil.

  19. Bring remaining broth to boil again and add the

  20. hominy, discarding half the liquid in the cans. (This

  21. step may be reserved until just before serving.)

  22. Simmer 20 minutes.

  23. Warm pork in oven before serving.

  24. Extra Ingredients

  25. 4 large limes, cut into eighths

  26. 4 medium-size

  27. 1-inch chunks 1 large spanish

  28. 2 packages Fritos

  29. 2 packages fried bacon

  30. 1/4 c. crushed red chile

  31. 1/4 c. oregano

  32. To keep diced avocado, save the pit and place in

  33. serving dish with the diced avocado. This will

  34. prevent it from turning brown.

  35. Place all other ingredients in appropriate serving

  36. dishes. If onion and lime are prepared in advance,

  37. cover with foil or plastic wrap.

  38. Serving In a large soup bowl, serve a small portion of

  39. shredded pork and hominy with enough broth to fill

  40. approximately half the bowl.

  41. Instruct guests that they are to add ingredients

  42. gingerly until each finds the taste combination that

  43. suits his/her palate.

  44. Fried bacon rinds and fritos may be crushed or added

  45. whole. Lime is squeezed for juice.

  46. Free-for-all. Everyone is invited to help him/herself

  47. to experiment with combinations.

  48. Author's Note: All the quantities are approximations

  49. based on experience. If guests are delicate eaters,

  50. you'll have leftover pozole, which is delicious. If

  51. they are heavy eaters, add more meat and ingredients.

  52. This is from Craig Claiborne's Favorites from the New

  53. York Times... --


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