Ingredients
- 2 tablespoons lard, vegetable oil or chicken fat
- 2 medium onions, diced
- 4 - 6 garlic cloves, minced
- 6 cups chicken stock
- 2 cans hominy, drained
- 4 cups Carnitas, recipe above
- 4 cups Tomatillo Salsa, recipe above
- Salt
- Freshly ground black pepper
Directions
In large saucepan melt fat over medium-high heat. Saute onion until golden brown, about 10 minutes. Add garlic and cook briefly, just until aroma is released. Add chicken stock, hominy and carnitas. Reduce heat and simmer, uncovered, about 10 minutes. Add tomatillo salsa and bring to a boil Reduce to a simmer and cook and additional five minutes. Season to taste with salt and pepper.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By donidky_7370157
norwalk, CA
on December 22, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
where is the recipe for the tomatillo sauce and the carnitas????
By boopshalling_10...
Topeka, KS
on September 13, 2004
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe for the most part is right on, however, you do not have to add the lard. You can add olive oil instead or even vegetable oil. Also, if you are unable to find any type or kind of chili verde (green salsa you can always opt with green enchilada sauce as your base with the chicken boullion.
Read all 2 reviews