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2 Tbsp. Extra virgin olive oil
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1 lb Pork shoulder cut into 1" pcs see * Note
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2 c. Minced onions
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2 lb Fresh hominy
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2 c. Peeled, seeded, minced tomatoes
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(preferably ripe plum tomatoes)
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2 Tbsp. Chopped garlic
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1 pch Crushed red peppers
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1 pch Cumin
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3 quart Pork Stock see * Note
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1/4 c. Minced fresh cilantro
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Salt to taste
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Freshly-grnd black pepper to taste
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1/2 c. Green leaf lettuce chiffonade
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1/4 c. Julienned radish
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1/2 c. Julienned onions
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1/2 c. Grated Monterey Jack cheese
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1/4 c. Fresh cilantro chiffonade
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