Norval’s Posole (mexican Hominy Stew)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 1 | Servings | |
INGREDIENTS
| Lean pork on bones, No fat | ||
| White hominy | ||
| 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 bbq-digest by Lloyd <lloyd2@mindspring.com> on Oct 27, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1452.8mg
Potassium: 25.2mg
Carbohydrates: 13.1g
Fiber: 1.6g
Sugar: 7.3g
Protein: 3.1g