This is an easy, delicious, authentic Latino dish. Darcey learned to make this in New Mexico from my extended family when her Grandfather passed away. Over the years, she has changed the recipe to make it her own version. Warning: If you start making this, you will be asked to make it all the time! The picture is without diced tomatoes. Once they are added, the broth turns a reddish color. Tomatoes are optional; I prefer it with them.
Ingredients:
3 cups cooked pork; make Pork roast first; cook roast in 1/4 cup soy sauce in the crock pot; do not drain; once cooked, the meat will shred on its own by pushing with a fork; once shredded in the crock pot then add the following:
2 tablespoons El Guapo Menudo Mix (It comes in 3/4 oz packages on the Mexican food Isle is a seasoning packet usually around .80 cents to a dollar)
3 Chicken Bouillion Cubes (Knorr brand, Caldo Con Sabor De Pollo comes in 8 cube package also on Mexican food isle, usually .69 cents to a dollar)
1 large onion, chopped
2 teaspoons of minced diced garlic, peeled and diced
1 teaspoon cumin
1/2 teaspoon black pepper
2 (4 ounce) cans diced green chili peppers(or 2 fresh green chilis seeded and diced)
1 (23 or 24 ounces) can of white hominy, drained and rinsed
1can 14.5 oz of diced stewed tomatoes with chilies (optional)
After you add all the ingredients, add enough water to cover the hominy
salt to own taste
Garnishes:
All garnishes are optional. After the soup is cooked, you can add any of the following to top of the soup to add great flavor and variety. The choice is yours, depending on your preferences and what you have on hand.
1/2 cup chopped cilantro (garnish)
lime wedges (garnish)
1 Bag of shredded cabbage or a head of cabbage cut into shreds
1/2 cupchopped onions
1/2 cup chopped radishes
1 cup of shredded cheese (Mexican blend or cheddar)
Salsa
Flour Tortillas to dip in soup while eating
Directions:
After preparing the pork roast in the crock pot* *(2-3 lb pork roast placed in the crock pot with 1/4 cup soy sauce on low for 4-6 hours, you will be able to determine when the roast is done by pushing on it with a fork. When it falls apart it is done, shred it with a fork inside the crock pot so it absorbs the juices) After shredding, add all of the ingredients. Stir well. Once everything is added, feel free to adjust the cooking time to your schedule. Slow cook for 4-6 hours. You can tell when it is ready when the hominy is soft. After it is cooked, serve in bowls and add optional garnishes. I am attaching pictures to help you see what seasonings you need and what the finished product should look like. Put the roast in the crock pot the night before on low when you wake up, shred the meat, and add the rest of the ingredients. Turn the crock pot low and head out for a day of caching. When you return, your house will smell so good and you will have a delicious warm dish to feed your hunger.
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