| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
|
1 |
Servings |
INGREDIENTS
|
|
lb Fresh ground pork |
|
|
md Onion, diced |
|
|
Cloves garlic crushed |
|
|
ts Crushed chiltepin |
|
|
c Cooked pozole, hominy up |
|
|
c Chicken stock, up to 7 |
|
|
cn, 14 oz crushed tomatoes |
|
|
Limes, juiced |
INSTRUCTIONS
~----------------------A----------------------------
~----------------------B---------------------------- : -- to
10 : Salt; pepper, chiltepin to : -- taste 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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