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Ingredients:
2 cup hominy, cooked
1/3 cup lard, or vegetable shortening
2 tsp mild chile powder
1 tsp salt
1 leftover cooked pork, beef and/or c, hicken, diced
2 tbsp salsa
1 marinade from canned chipotles en a, dobo
1 tomato, diced
1 cilantro, chopped
5 raisins
3 green olives, chopped
1 cinnamon
1 ground cumin
Instructions:
Combine hominy, lard, chile powder and salt in a food processor and
puree. Use about 2/3 of the mixture to line individual greased
ramekins or 1 large casserole dish. Combine meats, salsa, marinade to
taste, tomato, cilantro, raisins and olives. Season to taste with
cinnamon and cumin. Spoon into ramekins or casserole. Top with
remaining hominy mixture. Cover each ramekin or the casserole with
foil. Place in a water-filled pan and bake at 350°F. for 1 hour.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings: 4
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
More information:
Open Directory:
Spicy Recipes
Mexico
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Cooking
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