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Add a photoServings: 4
Ingredients
- 3 lb Pork Shoulder, bone in
- 10 c. Cool Water
- 29 ounce White Hominy w/juice
- 6 x Garlic Cloves
- 2 Tbsp. Chili Pwdr
- 2 tsp Salt
Directions
- Put the pork shoulder in a large pan. Cover with cool water, slowly bring to a simmer, uncovered. As meat simmers, skim off any scum which rises to the surface. Simmer, partially covered, for two hrs.
- Remove from heat. Remove the pork pcs from the broth and cut the meat from the bones. Throw away the bones. Cut the meat in medium chunks and return it to the broth. Crush or possibly mince the garlic. Add in the hominy with its juice, garlic, chili pwdr and salt to the pork and broth.
- Return to heat and simmer (partially covered as before) for another two hrs. Skim the grease from the top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 810g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 139 | 43% |
| Total Fat 15.46g | 19% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 1383mg | 58% |
| Potassium 795mg | 23% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.31g | 0% |
| Protein 41.28g | 66% |
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