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Jose Giles's Pozole

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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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