(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes 8 to 10 servings.

2 lb lean pork roast
4 boneless, skinless chicken breasts
3 onions, chopped
6 cloves garlic, minced
3-4 tbsp Chili powder
3 whole cloves
1- 3 tbsp oregano
6 cups water
1/4 cup chicken bouillon (or more, to taste)

2 -16 ounce cans white hominy
salt and pepper to taste

1 onion, chopped
1/4 cup oregano
1 cup cilantro, chopped
1/2 cup fresh serrano chiles, finely diced

In a large Dutch oven or crock pot, place first nine ingredients.

Heat to boiling and then cover and simmer for four to six hours.

Add hominy and salt and pepper to taste.

Cover and cook an additional hour.

To serve, place each garnish in a little bowl and let everyone add whatever they want to their bowls of pozole.

Jean S.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages