Pesole with pork

Yield: 6 Servings

Measure Ingredient
2 cups Dry pesole or hominy
6 cups Water
1 pounds Pork; cubed (1/2\" pieces)
\N \N Red chili powder to taste
\N \N Oregano to taste
\N \N Salt to taste

Pesole is a whole form of hominy and it can be found in any Latin American or Mexican shop. Or, you can use regular hominy and will enjoy the dish, I know. This is another basic food product of the Southwest. I suspect that you will come to think of it as a staple in your pantry.

Soak the pesole in the water overnight. Then, place the pesole and water in a 3-quart cooking kettle and add the remaining ingredients. Simmer, covered, until the kernels burst, about 2 hours.

This is really a complete meal. But since most of us are not used to thinking that way, I suggest you add some Cabbage and Salt Pork, along with bread and a salad.

INCLUDED OVERNIGHT SOAKING TIME From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes