Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 about 3-4 pounds pork loin (i get mine at hy-vee)
- 7 -8 guajillo chiles(i use 7) its not to spicy
- 1 about 5 cloves of garlic (peeled)
- 1 onion whole
- 1 a 6 pound can of juanitas hominy
- 4 tablespoons of corn oil
- 1 around 11 cups of water (give or take)
- 2 cubes of knorr tomato chicken boullin base
- 1 salt to taste
GARNISHES:
- 1 a head of shredded cabbage
- 1 about 2 pounds of radishes(i shred these to)
- 1 about 6 quarted limes
- 1 a bag of casero tostadas(optional)
Preparation
in a stock pot bring to a boil the 7 cups of water.cut up your pork loin into cubes. put it in the pot. add the onion, 3 cloves of garlic,the knorr boullin, and some salt. cover and let boil for around 2 hours.(I always cook mine on high)add 3 cups of water to a sauce pan and bring to a boil. put in the chiles and the remaining garlic. boil for about 20 mins. keep the juice that made and put into a blender along with the chiles and garlic. (u can also devain and take the seeds outof the chiles for less heat) make it a puree. in a frying pan heat up your corn oil. carefully pour in your puree. let that fry for about 10 mins. take out the onion from the stock pot and disgard it. add the puree into the stock pot with the pork. add the can of hominy and cook for about 45 mins. wah-lah. EAT!!
