Recipes
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Shopping31 weeks ago
5-6 pounds of pork shoulder cut in large chunks
1 bay leaf
1 tablespoon salt
1 tablespoon garlic minced
1 tablespoon red chili powder
1 teaspoon cumin
2 29 ounce white hominy, drained
2 49.5 oz of chicken broth
GARNISH – TOPPINGS
diced onions
Mexican oregano
sliced radishes
shredded cabbage
lemon or lime wedges
Instructions:
Sauté diced onions with crisco on low or medium heat till translucent and fragrant
Then add your cut up chunks of meat to brown them as well as minced garlic
As soon as they are browned a bit add the chicken broth , bay leaf and some seasonings, and 2 whole jalapenos let boil then bring heat down to a slight simmer and let cook for 3-4 hours.
Remove pork and shred then add back in along with 1 28 ounce can red chile sauce (Las Palmas) NOT Enchilada sauce and 2 29 ounce white hominy, drained
leave jalapenos in but remove the bay leaf bring back to a simmer and leave for 30-40 minutes add more seasoning if needed
1 bay leaf
1 tablespoon salt
1 tablespoon garlic minced
1 tablespoon red chili powder
1 teaspoon cumin
2 29 ounce white hominy, drained
2 49.5 oz of chicken broth
GARNISH – TOPPINGS
diced onions
Mexican oregano
sliced radishes
shredded cabbage
lemon or lime wedges
Instructions:
Sauté diced onions with crisco on low or medium heat till translucent and fragrant
Then add your cut up chunks of meat to brown them as well as minced garlic
As soon as they are browned a bit add the chicken broth , bay leaf and some seasonings, and 2 whole jalapenos let boil then bring heat down to a slight simmer and let cook for 3-4 hours.
Remove pork and shred then add back in along with 1 28 ounce can red chile sauce (Las Palmas) NOT Enchilada sauce and 2 29 ounce white hominy, drained
leave jalapenos in but remove the bay leaf bring back to a simmer and leave for 30-40 minutes add more seasoning if needed