| Posole Con Puerco (Pork Hominy Mexican Stew) 2 or 3 pounds pork loin roast 2 tablespoons chile powder 1 8-ounce can tomato sauce Dash garlic salt Dash onion salt 1 slice white bread 1 29-ounce can hominy, drained Serves: 10 to 12 Boil roast in salted water until tender enough to fall apart. Cool meat and cut into bite-sized pieces. Skim fat from cooled broth. Ice cubes pick it up easily. Mix chile powder with enough cold water to make a paste; put into broth. Add tomato sauce, garlic and onion salts. Soak bread in water and mash with a fork; add to broth. Add hominy and meat. Simmer 30 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Posole Con Puerco
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