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@@@@@ Now You're Cooking! Export Format Norval's Posole (Mexican Hominy Stew) none lean pork on bones. no fat! white hominy **SEPARATELY IN BOWLS** chopped white cabbage white onions; chopped little green onions; chopped red radishes; chopped chili sauce; (pace or picante) plain white bread oregano salt in shaker Cook pork until tender. Add hominy and continue cooking until both are ready. Skim excess oils and fat. Serve in large soup bowls. This is better than menudo on Sunday morning! Cook the pork for quite a while and when the hominy is all cooked in the pork broth (after it is skimmed), just add the ingredients from the separate bowls until you get it the way you want it. This is the way they do it in Mexico. The bread is for slurping up the juices in the bowl. Some of the Mexicans like hard rolls. If you have this for breakfast on Sunday morning you must have a beer with it. Posted to the BBQ List by Lloyd Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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