Title: Arizona Pichola
Categories: Pork, Vegetables, Chili
Yield: 6 servings
2 lb Fresh pork; in one piece
2 md Onions; sliced
3 c Canned tomatoes
Chili powder; to taste
3 c Hominy; cooked & drained
Fry pork until brown on all sides. Add onions, tomatoes, and chili
powder to taste. Cover and cook over low heat until meat is tender,
about 2 hours. Add hominy and cook for 30 minutes longer.
Makes 6-8 servings.
Origin: Women's Day Encyclopedia of Cookery, Volume 1,
Arizona Section.
