Ms-Evie's Pazole
- Number of Servings: 8
Ingredients
Pork shoulder ,(pork butt, picnic roast)- about 3-4 oz per person this recipe calls for 32 oz for 8 peopleJuanita's mexican style hominy- 6 lbs 9 oz can- I use this brand because I like the taste better but any brand will docalifornia dried whole chile pods- 16 oz bagonion- 1 largegarlic- one whole
boil pork meat with salt , garlic and onion both unpeeled untill meat is done. open chiles and take out seeds and stem. Boil in enough water to cover them in a covered pot untill soft. Blend chiles in blender untill no more big chunks ( sauce should be smooth) add sauce to meat once meat is almost done. Last drain hominy and add to meat and sauce and cook untill hominy is heated through serve with fresh lemons , raw diced onions, fresh cilantro, chopped lettuce or cabbage and tostada shells ( nut not included for any of those items)
Nutritional Info Amount Per Serving
- Calories: 425.1
- Total Fat: 27.7 g
- Cholesterol: 106.5 mg
- Sodium: 87.8 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 23.3 g
- Protein: 28.8 g