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Norval s Posole (Mexican Hominy Stew)
Ingredients:
lean pork on bones. no fat!
white hominy
**SEPARATELY IN BOWLS**
chopped white cabbage
white onions -- chopped
little green onions -- chopped
red radishes -- chopped
chili sauce -- (pace or picante)
plain white bread
oregano
salt in shaker
Instructions:
Cook pork until tender. Add hominy and continue cooking until both
are ready. Skim excess oils and fat. Serve in large soup bowls. This
is better than menudo on Sunday morning! Cook the pork for quite a
while and when the hominy is all cooked in the pork broth (after it
is skimmed), just add the ingredients from the separate bowls until
you get it the way you want it. This is the way they do it in Mexico.
The bread is for slurping up the juices in the bowl. Some of the Mexicans
like hard rolls. If you have this for breakfast on Sunday morning
you must have a beer with it. Posted to the BBQ List by Lloyd
on Oct 27, 1998. |
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