Emprimir
Correo Electrónico
 |
Ingredientes
- 5-6 lb pork shoulder
- 1 large yellow onion, quartered
- 1 cup water
- 1/2 cup sofrito
- 1 poblano, stem removed
- 2 jalapeno, stem removed
- 2 tomatoes, halved
- 2 cans mild green chili enchilada sauce
- 3 garlic cloves
- cilantro
- 1- 24 oz bag precooked white cornmeal
- 1 Tbsp salt
- 6 cups warm water
- 1 1/2 cups shredded Mexican cheese
- 4 ripe avocados
- 1 lime
- 1 red onion, fine dice
- salt, pepper, garlic powder
- olive oil
- butter
View Full Recipe at Le Moine Family Kitchen
