• 4servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups Hominy; cooked

  2. cup Lard; or Vegetable Shortening

  3. 2 teaspoons Mild Chile Powder

  4. 1 teaspoon Salt

  5. Leftover Cooked Pork, Beef and/or Chicken; diced

  6. 2 tablespoons Salsa

  7. Marinade from canned chipotles en adobo

  8. 1 Tomato; diced

  9. Cilantro; chopped

  10. 5 Raisins

  11. 3 Green Olives; chopped

  12. Cinnamon

  13. Ground Cumin

Instructions Jump to Ingredients ↑

  1. Combine hominy, lard, chile powder and salt in a food processor and puree. Use about ⅔ 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 350F. for 1 hour.

  2. Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA


Send feedback