Mrs. Bidermans Pozole

• 1 fresh ham or pork loin (4 to 5 pounds)
• 2 cloves garlic, minced or crushed
• 2 tablespoons kosher salt
• 4 cans (14 ounces each) whole hominy, drained
• 4 limes, cut into eighths
• 4 avocados, peeled, pitted, and diced
• 1 large Spanish onion, diced
• 2 packages unflavored tortilla chips
• 2 packages fried pork rinds
• 1/4 cup dried red pepper flakes
• Chopped fresh oregano

1. In a large stockpot, combine the meat, garlic, salt, and 4 quarts water.
2. Bring to a boil.
3. Reduce the heat and simmer until the meat is tender or until the internal temperature registers 175F on a meat thermometer, about 2 hours.
4. Remove the meat and allow it to cool.
5. Skim the fat from the broth.
6. Shred the meat and place it in a large shallow baking dish.
7. Add a ladle or two of the broth to keep the pork moist.
8. Cover with aluminum foil and set aside.
9. (The recipe can be prepared ahead up to this point.)
10. Preheat the oven to 250F.
11. Place the pork in the oven to warm.
12. Meanwhile, bring the broth to a boil again.
13. Add the drained hominy and simmer for 20 minutes.
14. To serve, divide the pork and hominy among 6 to 8 large soup bowls.
15. Add enough of the broth to fill the bowl halfway.
16. Pass the garnishes at the table.

pork loin, garlic, kosher salt, hominy, avocados, spanish onion, unflavored tortilla chips, pork rinds, red pepper, fresh oregano

Taken from www.cookstr.com/recipes/mrs-bidermanrsquos-pozole (may not work)