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