About the Recipe
A hearty and tasty Mexican favorite.
Catagories
Entree
Source
Carmen
Ingredients
3 lbs Pork Roast (Loin or Tenderloin
1 - 2 lbs Pork Neck Bones
3 cloves Garlic, finely chopped
1 Onions, medium, sliced and quartered
Bottle Gebhardt Chili Powder
8 oz cans Tomato Sauce
2 Bay Leaves
3-4 lbs Hominy, large can, 6 lbs 12 oz
Granulated garlic to taste
Oregano to taste (start with about 1/8 cup)
Salt to taste
Pepper to taste
Condiments
Cabbage, sliced and diced
Green Onions, chopped
Cilantro, chopped
Radishes, sliced and cut
Lemon wedges (about 1 lemons)
Place all condiments in serving dishes and bowls. Place on table for serving
Preparation
Cut the pork in about 1" pieces. Put the pork bones and cut pork in the pot, add salt to taste. Fill the pot with water, or pork broth and water, till it covers the meat and bones (about 3" above meat). Add the garlic, onions, chili powder, tomato sauce, bay leaves, granulated garlic, oregano, salt and pepper.
Bring to a boil and lower to a simmer. Cook till meat is done, about 1 1/2 - 3 hours. During the last 1/2 hour of cooking, add the hominy.
Cook til hominy and meat is done.