| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Meat | 6 | Servings |
INGREDIENTS
| 2 | c | Dry pesole or hominy |
| 6 | c | Water |
| 1 | lb | Pork; cubed (1/2" pieces) |
| Red chili powder to taste | ||
| Oregano to taste | ||
| Salt to taste |
INSTRUCTIONS
Pesole is a whole form of hominy and it can be found in any Latin American or Mexican shop. Or, you can use regular hominy and will enjoy the dish, I know. This is another basic food product of the Southwest. I suspect that you will come to think of it as a staple in your pantry. Soak the pesole in the water overnight. Then, place the pesole and water in a 3-quart cooking kettle and add the remaining ingredients. Simmer, covered, until the kernels burst, about 2 hours. This is really a complete meal. But since most of us are not used to thinking that way, I suggest you add some Cabbage and Salt Pork, along with bread and a salad. INCLUDED OVERNIGHT SOAKING TIME From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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