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Guajillo Pazole
- 2 Tbsp. vegetable oil
- 2 large onions, large diced
- 1/2 fist garlic peeled and minced
- 1 1/2 pounds pork butt, large diced
- 1/2 cup guajillo chile puree
- 1 1/2 quarts pork stock (chicken will substitute here)
- 2 cans prepared hominy with juice
- 2 Tbsp. chopped oregano (mexican is best)
- Salt and pepper
Garnish: diced scallions, diced radish, diced avocado, diced hot chile, lime wedges and minced cilantro |
Directions: Sauté onions in oil until translucent. Add pork and sauté for a second, don't let this brown. Add puree, stock, oregano and hominy in juice. Let this cook and reduce until pork is tender. Salt and pepper to taste.
Recipe By: Beth Sullivan
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