Bowl Me Over
Rich and flavorful this stew is slow cooked until the hominy is soft and the pork is fall apart tender.
5-6 pound pork shoulder 1 bay leaf 1 tablespoon salt 1 tablespoon garlic chopped 28 oz. red chili sauce - NOT Enchilada sauce 1 tablespoon red chili powder 1 teaspoon cumin 48 ounces hominy
optional garnishes, shredded green cabbage, sliced radishes and diced white or yellow onions
– Add meat to a large Dutch oven and fill with water leaving a couple of inches from the top. – Add bay leaf, salt, and garlic. Bring to a boil and cook. – When meat is tender remove the bay leaf and discard. – When the pork is tender, you can remove the meat and shred with two forks picking out the fat as you go, or just cut the meat into chunks.
– Next add red chili sauce, chili powder and cumin. – Add hominy and cook for an additional ½ hour to 40 minutes. – Taste and add additional salt if needed. – For the complete instructions please click the link below to visit the blog
“Food is the ingredient that binds us all together.”
Rich and flavorful