Saturday, November 10, 2007


This is a Mexican stew/soup that my mom makes every Christmas Eve. She also gives it as a Christmas gifts to friends. Warning: I've tried this recipe and it never turns out as good as Mom's. She has the magic touch!

1 1/2 lb. pork, diced
1 small onion, diced
1/2 tsp. oregano
4 cloves garlic, minced
1 TB. chili powder
1/4 tsp. pepper
1 small can green chiles, diced
1 (29 oz.) can hominy, drained
4 c. chicken broth
1 can (28 oz.) red enchilada sauce

In a big pot combine all ingredients from pork to pepper. Add 1 c. broth and bring to a boil. Cover and simmer on medium heat for 30 minutes. Uncover pot and stir often on medium heat until broth evaporates and meat is browned. Add hominy and enough broth to cover. Add green chiles and enchilada sauce. Continue to cook on low for 1 hour or until meat is tender. Serve with shredded cheese and tortillas.

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