Norvals Posole (Mexican Hominy Stew)

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Norvals Posole (Mexican Hominy Stew) Ingredients

Lean pork on bones; No fat	Red radishes; chopped
White hominy	Chili sauce; (pace or
SEPARATELY IN BOWLS	Plain white bread
Chopped white cabbage	Oregano
White onions; chopped	Salt in shaker
Little green onions; chopped

Instructions for Norvals Posole (Mexican Hominy Stew)

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 bbq-digest by Lloyd on Oct 27, 1998, converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Mexican

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