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Norval's Posole (Mexican Hominy Stew)


lean pork on bones. no fat!
white hominy
chopped white cabbage
white onions; chopped
little green onions; chopped
red radishes; chopped
chili sauce; (pace or picante)
plain white bread
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 on Oct 27, 1998. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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