| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Vegetables, Mexican, Meats |
10 |
Servings |
INGREDIENTS
| 2 |
|
Onions |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Corn oil |
| 2 |
lb |
Meaty pork bones |
| 1 |
ts |
Oregano |
| 8 |
|
Black peppercorns, crushed |
| 2 |
c |
Canned hominy |
| 1 |
qt |
Chicken broth |
| 1 |
|
Red bell pepper |
| 1 |
|
Yellow bell pepper |
| 1 |
c |
Picante sauce, mild or hot |
| 1 |
|
Hot sausage, Italian or Spanish |
|
|
Salt, to taste |
INSTRUCTIONS
In a large kettle, saute the onions and garlic in the oil. Add the meaty
pork bones (small spareribs), oregano, peppercorns, chicken broth. Cover
and simmer for about an hour. Meanwhile, roast the peppers. Steam and skin
them, and cut into squares. Remove the pork ribs and scrape the bits of
pork into the pot. Add the canned hominy, salsa, sliced hot sausage,
peppers. Cook for 10 to 15 minutes. Taste for seasoning and serve from
soup bowls. Serves 8 to 10.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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