Jose Giles's Pozole
Yield
6 servingsPrep
30 minCook
30 minReady
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | lb-5 |
pork loin
or ham loin |
*
|
| 1 | clove |
garlic
crushed, up to 2 cloves, to taste |
|
| 2 | tablespoons |
kosher salt
|
|
| 4 | quarts |
water
|
*
|
| 4 | 14 ounce cans |
hominy, whole, canned
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | lb-5 |
pork loin
or ham loin |
*
|
| 1 | clove |
garlic
crushed, up to 2 cloves, to taste |
|
| 3E+1 | ml |
kosher salt
|
|
| 4 | quarts |
water
|
*
|
| 4 | 14 ounce cans |
hominy, whole, canned
|
* |
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.
