Ingredients
| 7-1/2 lbs | Pork butt or shoulder, trimmed and cut into 1/2-inch pieces |
| 5 tsp | Kosher salt |
| 2-1/2 tsp | Black pepper, ground |
| 1/3 cup | Vegetable oil |
| 5 cups | Yellow onions, peeled, cored, 1/2-inch dice |
| 2-1/2 tsp | Garlic, fresh, minced |
| 2 qts + 2 cups | San Antonio Farms® Chunky Salsa |
| 1-1/4 cups | Green chilies, undrained, diced |
| 2-1/2 tsp | Cumin, ground |
| 2-1/2 tsp | Chili powder |
| 5 cups | Hominy corn |
Procedure
- Season pork with salt and pepper.
- Heat oil in a large stock pot.
- Add seasoned pork; cook over medium-high heat for 5 minutes or until pork is browned on all sides.
- Add onion and garlic; cook for 5 minutes or until onion is tender.
- Add San Antonio Farms® Chunky Salsa, green chilies, cumin, and chili powder; bring to a simmer.
- Reduce heat; cover and cook for 1-1/2 to 2 hours or until meat is tender, stirring occasionally.
- Add hominy; cook until heated through.
- Serve with shredded cabbage, sliced radishes, and sliced jalapeño peppers on the side.
Yield: 24 Servings
Chef's Tip:
Optional Garnishes: Shredded green cabbage, sliced radishes, sliced jalapeño peppers. Nutrition
No nutrition information available.For questions or to place an order, click here to contact your Bay Valley Foods representative.