by coffeefoodwritergirl
View
my 63 recipes »
coffeefoodwritergirl's Notes:
Expand1 frozen bag hominy (you can use canned if you can’t find frozen – about 2-4 of the large cans) Ask a question about this ingredient
4 pounds honeycomb tripe (beef) Ask a question about this ingredient
4 pounds boneless roast Ask a question about this ingredient
4 pounds rump pork roast Ask a question about this ingredient
2-4 beef bouillon cubes or beef broth (to cover) Ask a question about this ingredient
2 tablespoons oregano Ask a question about this ingredient
4 cloves fresh garlic (crushed) Ask a question about this ingredient
Shredded green cabbage Ask a question about this ingredient
limes OR Ask a question about this ingredient
New Mexico Red Chile Ask a question about this ingredient
Wash hominy very well until all the lime is off (if using frozen). If using canned: Just empty can(s) and water they are in into large stew pot.
Ask a question about this stepDice pork and beef and boil, with salt in a separate pot with enough water to cover for one hour.
Ask a question about this stepIf using frozen hominy: Boil hominy in separate pan covered with water for one hour. If using canned – save and after pork and beef boiled add to it with hominy water
Ask a question about this stepAdd hominy, hominy water and beef bouillon cubes to taste, garlic and 1 ½ Tbs. oregano. (If using beef broth – reduce hominy liquid and add broth instead to cover both meat and hominy to top of pan.)
Ask a question about this stepMeanwhile, dice tripe into approximately 2” pieces (tripe will shrink while cooking so do not cut too small). Place in pot with water to cover, salt and ½ Tbs. oregano. Cook for about one hour.
Ask a question about this stepWhen tripe is cooked add to pot with hominy and meat . Cook and warm through.
Ask a question about this stepServe with New Mexico Red Chile or shredded cabbage and limes.
Ask a question about this step
