WebStep 1. Cut a pork shoulder into 1” cubes. Season the pork with 1 tbsp kosher salt and toss well. Set aside as you preheat the pan. Step 2. Heat a large stockpot over medium-high …
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WebPozole usually thickens as it simmers. However, if you would like to thicken your pozole soup, make a slurry by combining cornstarch with room temperature water. Stir in this …
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WebGet Seaside Pork Rind Nachos and more recipes that use pork rinds as an ingredient. Low carb, high protein! menu. Seaside Pork Rind Nachos. Ingredients: 1 bag Southern …
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Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Transfer pork to a large pot. While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage.
Tender chunks of pork shoulder get cooked until tender in a rich broth that’s thickened with salsa verde and corn tortillas. Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
Directions. Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned. Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour. While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water.