Pasole Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: *Chile colorado
*hominy
*tomatillo
*Garlic
*onion
*cabbage
*pork butt
|
|
Directions: |
Directions:Directions from Lorena Herrera in her own words:
The pork butt tasted better when you get the one with bone in. Cook it until the bone becomes detached from the meat. (Cook it on medium add garlic n onion) cook the red chili n the tomatillo on separate sauce pans the tomatillo cook it by it self just add a pinch of salt. Cook the red chili along with some onion n garlic,n alittle salt. once it's cooked put in the blender with some of the broth that you cooked it in it(use a colander) has to be a little watery. The tomatillo just blend it n put aside. Once the meat is cooked pull It out n shred it. Keep the broth where you cook the meat. It will look a little greasy! Take the onions n galic out of the broth n get rid of them. Then add the tomatillo to the broth while you are still shredding the meat n let it cook for at least 10min. After you let it set there for 10min. On low add the chile colorado (cuelalo) if you don't you will get a lot of the skin from the red chili. No good! Anyhow, add it to the broth let it set there for 10-15min. On low add the hominy n the the meat n let cook altogether for 20-30 more minutes. N it's DONE!!!!! |
|
Personal
Notes: |
Personal
Notes: You should be able to find Chili Colorado at any store. Just make sure you DO NOT get one that says sweet or extra hot.
This is my best friend Lorena Herrera's Pasole. It outdoes any restaurant we have tried thus far.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Pasole is from