Posole Con Puerco (Pork Hominy Mexican Stew)



10 to 12 servings



2 to 3 lbs. pork loin roast
2 tbsp. chile powder
1 can (8 oz.) tomato sauce
1 dash garlic salt
1 dash onion salt
1 slice white bread
1 can (1-3/4 lb.) hominy, drained


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.

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