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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Loved it. Ingredients:
1 tablespoon vegetable oil |
2 lbs pork shoulder, trimmed of fat and cut into bite size pieces |
3 medium onions, chopped |
8 garlic cloves, minced |
4 cups chicken broth |
1 (29 ounce) can hominy |
1 (28 ounce) can red chili sauce, las palmas |
1 (7 ounce) can diced green chilies, drained |
2 teaspoons dried oregano |
3 tablespoons cornflour |
Directions:
1. Heat oil in stock pot and brown pork. Add onions and garlic and cook stirring frequently for 12-14 minutes until onions are soft. Stir in chicken broth, hominy, chle sauce, chilies and oregano, Bring to a boil turn down heat and simmer for 40-45 minutes until pork is tender. Add corn flour and simmer five minutes until sauce thickens.
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