| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh ground pork |
| 1 |
md |
Onion; diced |
| 4 |
|
Cloves garlic crushed |
| 1 |
ts |
Crushed chiltepin |
| 8 |
c |
Cooked pozole; (hominy), up to 10 |
| 6 |
c |
Chicken stock; up to 7 |
| 3 |
cn |
(14 oz) crushed tomatoes |
| 3 |
|
Limes; juiced |
|
|
Salt; pepper, chiltepin to taste |
INSTRUCTIONS
A
B
Hello everyone- I thought I'd update you on at least two of the dishes
being prepared for the 2nd Annual Indiana Hot Luck and Fiery Foods
Festival. These are two of the dishes we are preparing, when it's all over
we'll post reports!
Place above "A" ingredients into an iron skillet or dutch oven, gently cook
until onion is transparent and pork has cooked through. Drain off fat, if
any. To a dutch oven or large stockpot add "B".
Heat through and simmer until flavors have blended. With limes, be careful
how much salt you use- maybe add at the end of cooking. Garnish bowls of
this soup with chopped cilantro and a lime wedge. This recipe will serve
many people- at least a platoon!
Posted to CHILE-HEADS DIGEST by sthomas@seidata.com (Steven L. thomas) on
Apr 2, 1998
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