| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Lard; vegetable oil or chicken fat |
| 2 |
md |
Onions;, diced |
| 6 |
|
Garlic cloves;, minced |
| 6 |
c |
Chicken stock |
| 2 |
cn |
Hominy;, drained |
| 4 |
c |
Carnitas;, recipe above |
| 4 |
c |
Tomatillo Salsa |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
In large saucepan melt fat over medium-high heat. Saute onion until golden
brown, about 10 minutes. Add garlic and cook briefly, just until aroma is
released. Add chicken stock, hominy and carnitas. Reduce heat and simmer,
uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce
to a simmer and cook and additional five minutes. Season to taste with salt
and pepper.
Recipe by: TOO HOT TAMALES SHOW #TH6108
Posted to FOODWINE Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Feb 2,
1998
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