Pozole Con Puerco Y Lima (Hominy Soup With Pork And Lime) Recipe
Servings: 1
Ingredients
- 1 lb Fresh grnd pork
- 1 med Onion, diced
- 4 x Cloves garlic crushed
- 1 tsp Crushed chiltepin
- 8 c. Cooked pozole, (hominy), up to 10
- 6 c. Chicken stock, up to 7
- 3 can (14 ounce) crushed tomatoes
- 3 x Limes, juiced
- Â Â Salt, pepper, chiltepin to taste
Directions
- Hello everyone- I thought I'd update you on at least two of the dishes being prepared for the 2nd Annual Indiana Warm Luck and Fiery Foods Festival. These are two of the dishes we are preparing, when it's all over we'll post reports!
- Place above "A" ingredients into an iron skillet or possibly dutch oven, gently cook till onion is transparent and pork has cooked through. Drain off fat, if any. To a dutch oven or possibly large stockpot add in "B".
- Heat through and simmer till flavors have blended. With limes, be careful how much salt you use- maybe add in at the end of cooking. Garnish bowls of this soup with minced cilantro and a lime wedge.
- This recipe will servemany people- at least a platoon!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3393g | |
| Calories 1796 | |
| Calories from Fat 913 | 51% |
| Total Fat 101.5g | 127% |
| Saturated Fat 36.7g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 327mg | 109% |
| Sodium 4146mg | 173% |
| Potassium 6435mg | 184% |
| Total Carbs 126.72g | 34% |
| Dietary Fiber 35.9g | 120% |
| Sugars 7.16g | 5% |
| Protein 114.07g | 183% |
