Pozole With Tomatillos (Green Pozole) Recipe - Cooking Index
|2 tablespoons||30ml||Lard, vegetable oil or chicken fat|
|2 tablespoons||30ml||Onions - diced (medium)|
|4||Garlic cloves - minced|
|6 cups||1422ml||Chicken stock|
|2||Hominy - drained|
|4 cups||948ml||Carnitas - see * Note|
|4 cups||948ml||Tomatillo Salsa (Green Salsa) - see * Note|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
* Note: See the "Carnitas" and "Tomatillo Salsa (Green Salsa)" recipes which are included in this collection.
In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and Carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add Tomatillo Salsa and bring to a boil. Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.
This recipe yields ? servings.
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6108 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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