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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
:30 |
Total Time: |
3:00 |
Ingredients: |
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1 (4 to 5 lb.) pork loin
1 lg. canned white hominy
5 dried guajillo chile peppers
2 dried ancho chile peppers
2 cloves garlic
Salt, to taste
Toppings:
Shredded cabbage
Sliced radishes
Diced onions
Limes
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Directions:
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Cut pork loin into 3-inch cubes. Season with salt and boil until tender. Add drained hominy and cook until boiling.
In a saucepan, boil dried chile peppers for 2 to 3 minutes until soft. Combine chile peppers, garlic and more salt to taste. Liquify in a blender. Strain chile mixture and dump left over seeds add to pot. Allow to boil for about 1 hour. When done serve hot with toppings of choice.
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Comments from autumn
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This is an authentic Mexican recipe straight from Guadalajara City, Jalisco.
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