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I use pork shoulder or good sized pork chops. I usually have the butcher chop the meat for me. It is hard to do with arthritis. Give the onion a rough chop. Not too large. Dice the garlic to bring out more flavor. I use the hominy to add that rib stick to itness. Also, I just like corn in all its incarnations. Just double the recipe if it is for a large potluck.
My co-workers love it. I serve it with either flour tortillas or corn bread - although my sister likes it with saltine crackers. It's really good on a cold, rainy day. It heats up the kitchen and brings the sent to the whole house.