• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Jose Giles's Pozole

  • Recipe Submitted by on

Category: Pork, Mexican

 Ingredients List

  • 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.


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

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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