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  • Ingredients
  • subheading: For the Meat:
  • Originally made using ½ pig’s head we are substituting with 2 lbs. pork loin country-style ribs.
  • 4 Lbs. pork leg cut in cubes
  • 1 large Bay Leaves and ½ tsp. Thyme leaves to cook the meat
  • 2 large white onions cut in half
  • 2 garlic heads
  • Salt to taste
  • Water enough to cover the meat
  • You can also use Chicken in this recipe instead of pork: 2 Large cooked chickens. Deboned the chickens and strain the broth.
  • subheading: For the Garnishes:
  • 6 to 8 15oz cans of precooked White Hominy
  • 1 Large Lettuce finely shredded
  • 1 Large white onion finely chopped
  • Limes cut in wedges
  • Radishes cut in slices
  • Crushed or Powder Dry Piquin Pepper
  • Mexican Oregano
  • 2 Large bags of Corn Tostadas 20 each
  • subheading: For the sauce:
  • 2 cups of pumpkin seeds cleaned
  • 2 Poblano Peppers cleaned and seeds removed
  • 2 ó 3 serrano peppers or jalapenos
  • 1 Lb. tomatillo husk removed
  • 3 garlic cloves
  • 1 cup of chopped cilantro
  • ¼ cup of chopped epazote
  • 1 small bunch of radishes leaves
  • ¼ white onion
  • Pork or chicken broth enough to make the sauce
  • 4 Tablespoons Vegetable oil
  • 1 Tablespoon Salt
  • Oregano and cumin to taste. I usually add 1 Tablespoon of cumin and 1 teaspoon of dry oregano.
  • Instructions
  • In a large stock pot cook the meat with salt, onions cut in half, garlic heads, bay leaves and thyme with enough water to cover the meat.
  • After opening the cans with Hominy, rinse, drain, and set aside.
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