Jose giles's pozole

Yield: 8 servings

Measure Ingredient
4 pounds To 5 lb fresh ham or pork loin
1 \N Or 2 cloves garlic, crushed
2 tablespoons Coarse salt
4 quarts Water
4 \N 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 ¼ c. crushed red chile ¼ 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.


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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