| 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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