Jose Giles's Pozole

Directions

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.

Simmer 20 minutes.

Warm pork in oven before serving.