| 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
SEPARATELY IN BOWLS
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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