hours.
Place pork shoulder, pork loin, and pork neck bones in
ith kitchen string.
Bring pork and water to a boil
In a large pot combine pork shoulder, salt, garlic, and water.
Heat oil in a 4 qt dutch oven over medium high heat.
Add pork, cook until browned.
Add onion, and garlic; cook until translucent.
Add remaining ingredients, bring to a boil. Reduce heat; simmer covered 30 minutes.
Remove cover and simmer an additional 30 minutes.
Prepare garnish during the last 30 minutes and serve.
arm, large bowls. Ladle the pozole over the chicken. Garnish with
Place the pork roast into an oven roasting
slow cooker. Place the pork roast into the slow cooker
Mix all ingredients except pork, cilantro and lime juice.
Place pork in slow cooker and spoon hominy mixture over top. Cover and cook on low 7 to 9 hours or until pork is tender.
Remove pork to a cutting board. Stir cilantro and lime juice into mixture in cooker. Shred pork into bite size pieces and return to cooker.
Heat through and ladle into bowls.
Enjoy!
Put pork and recaito in a 3-quart or larger slow-cooker; stir to mix and coat.
Cover and cook on low 7 to 9 hours, or until pork is very tender.
Stir in hominy, cover and cook 10 minutes to heat hominy; If desired, garnish with chopped cilantro and radishes.
Good served with warm flour tortillas.
Marinate the pork with the above ingredients
Prepare pork tenderloin first (recipe below).
While pork is resting, prepare Idahoan(R
rying pan and brown the pork in batches.
Transfer the
nce cooked through.
Remove pork from the fridge and cook
hickness. Rub both sides of pork pieces with jerk seasoning. Lightly
Beat eggs lightly.
Heat the oil in a wok over high heat.
Add the green onions and eggs, and stir for 10 to 20 seconds.
Add rice and the diced pork; stir briskly for 2 minutes.
Season with salt and soy sauce; mix well and serve.
Boil pork until it falls from the
Wipe pork with damp cloth; place in large stewing pan and cover with cold water.
Set over flame to cook slowly for 1 hour. Add sauerkraut and more water, if necessary, and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper.
Serve with mashed potatoes.
br>Remove excess fat from pork and cut into large chunks
This recipe requires a simple prep.
Alternate method: Cook pozole in a Dutch oven, covered