- 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
- ¼ cup dried red pepper flakes
- Chopped fresh oregano
- In a large stockpot, combine the meat, garlic, salt, and 4 quarts water. Bring to a boil. Reduce the heat and simmer until the meat is tender or until the internal temperature registers 175°F on a meat thermometer, about 2 hours. Remove the meat and allow it to cool. Skim the fat from the broth.
- Shred the meat and place it in a large shallow baking dish. Add a ladle or two of the broth to keep the pork moist. Cover with aluminum foil and set aside. (The recipe can be prepared ahead up to this point.)
- Preheat the oven to 250°F.
- Place the pork in the oven to warm.
- Meanwhile, bring the broth to a boil again. Add the drained hominy and simmer for 20 minutes.
- To serve, divide the pork and hominy among 6 to 8 large soup bowls. Add enough of the broth to fill the bowl halfway. Pass the garnishes at the table.