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Pesole




Source of Recipe


Maggie Viken






Recipe Introduction


This is my version of the New Mexican favorite, Pesole, and really I guess it's nothing like it.





List of Ingredients



• 3-4 thin pork chops, cut into small pieces
  
• 29 oz can Mexican style hominy, drained and rinsed
  
• 1/2 T. chicken bouillon
  
• 1 T. tomato bouillon
  
• 1 large onion, sliced
  
• 1 can Mexican style stewed tomatoes
  
• butter
  
• water
  
• assorted seasonings
  
• sea salt/pepper
  






Instructions



1. Fry pork chops in assorted seasoning- soy sauce, garlic powder, pepper, seasoning salt... Place cooked pork, chicken bouillon, tomato bouillon and hominy into pot with enough water to cover. Boil until hominy pops.
   
2. Process canned tomatoes in a food processor and set aside. Fry onions in a bit of butter. Fry just until a bit of the firmness is gone, add processed tomatoes and turn off heat.
   
3. When hominy has popped add tomato mixture and cook 5-10 minutes longer to marry the flavors. Salt and pepper to taste, add more bouillon if not rich enough.