Subj : Re: 5/5 Cinco de Mayo

Subj : Re: 5/5 Cinco de Mayo - 5
To : Ben Collver
From : Dave Drum
Date : Thu May 08 2025 21:59:46

-=> Ben Collver wrote to Dave Drum <=-

DD> 2 c Cooked pork roast; in 1"
DD> - cubes
DD> 4 c Chicken broth
DD> 1/4 c Chopped fresh cilantro
DD> Lime wedges; to serve, opt.
DD> Sliced radishes; to serve,
DD> - opt
DD>
DD> In a medium pot, heat oil over medium. Add onions and

BC> Show us your titles! :-)

BC> On my end, this recipe starts part-way through the ingredient list.

Sorry 'bout that. Ususally I proof read this stuff before I postit.
Monday I was on my way to haospital and just sent it.. Here's the
"rest ofg the story......

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Pozole
Categories: Vegetables, Pork, Chilies, Herbs
Yield: 8 servings

1 tb Oil
1 md Onion: diced
3 cl Garlic
1 tb Ground cumin
1 tb Chilli spice mix
1/2 ts Dried oregano
4 oz Can diced green chilies
30 oz (2 cans) white hominy;
- drained, rinsed
2 c Cooked pork roast; in 1"
- cubes
4 c Chicken broth
1/4 c Chopped fresh cilantro
Lime wedges; to serve, opt.
Sliced radishes; to serve,
- opt

In a medium pot, heat oil over medium. Add onions and
garlic and cook 3 - 4 minutes until translucent. Add
cumin, chili powder and oregano; stir to coat. Stir in
chiles, hominy, pork, broth and 1 cup water.

Bring to a boil, then lower heat to simmer 30 minutes.
Remove from heat and cool at room temperature 10 - 15
minutes.

Stir in cilantro and serve with sliced radishes and lime
wedges, if desired.

RECIPE FROM: https://schnucks.com

Uncle Dirty Dave's Archives

MMMMM

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