Recipe of the Day:
Submitted by: Nemesis
"A popular New Mexico dish, and a staple for New Year's Day rather than black-eyed peas. As with many stews, tastes better a day or more old as the meat and hominy absorb the spices."
3-4 Lb. Pork Loin Roast
2-3 Lge. Cans Hominy (or 4 15 oz. size ones) (or dried hominy if you can find it
3-5 Tbls. Chili Powder.
2-3 Cloves Garlic
1-2 Tsps. Oregano
Salt to taste
Boil pork roast 3-4 hours until tender in a large pot with water about an inch from the top. Remove meat and save broth. Let cool a little and then shred or cut meat into bite size pieces. Return to broth and add 3-5 Tbls. chili powder to taste depending on how hot you like it and type of chili powder (mild/med./hot), garlic, oregano and salt. Add canned hominy and cook another 45 minís to an hour.
Note: If cooking dried hominy, wash well until yellowness is gone. Simmer in a large pot of water about 3-4 hours until corn pops. Dispose of liquid the hominy has been cooked in and add hominy to the meat broth.
We have yet to find the dried hominy in Houston, but it should be available somewhere.
We use Bueno brand chili powder, which comes from New Mexico and is supposed to be available at Krogers and other local grocers.
We always bring a supply of both the chili and dried hominy with us when we return from Albuquerque