My son, Jamin emailed me this recipe which he had made over the weekend and says that it is delicious. With all the frigid weather we will be having this week, I plan to make it Friday for dinner. Thought you might want to try it. What better time to make it than a night of having the fireplace lit, watching a “bowl game” and nachos on the table………let me know what you think about it.
2 lbs of boneless pork ribs cubed into 1″ squares.
2 cans of enchilada sauce (1 can hot 1 can mild or medium)
3 finely diced onions
8 cloves or garlic
2 chicken bouillan cubes
1 29 ounce can of mexican hominy (Drained)
4 – 5 cups of water
1 8oz can of chopped or diced green chiles
I chopped up the onions and garlic and put them and the cubed pork into a big pot with some vegetable oil and sauteed them until the meat was browned. Then add the water, hominy (Drained) chicken bouillan enchilada sauce and green chiles. Bring it to a boil and then bring it back down to medium for about 35 – 40 minutes.
It is a good mexican soup that is great on a cold day. You can heat up some tortillas with it as well. Alot of people garnish it with lime, onions and cabbage if you want. Like I said, there are alot of ways to make it with different ingrediants but this is what I used and everyone loved it and Ashlynn and Tina have already asked me to make another pot of it.
Chocolate Castles 