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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pasole Recipe

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This recipe for Pasole is from The Dean-Corona Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lean pork chops (cubed)
4 to 5 sections garlic diced
1/2 bunch fresh cilantro chopped
1 med onion slivered
2 cans diced fire roasted tomatoes
1 sm can diced green chilies
2 cans yellow hominy (drained)
2 cans black beans drained & rinsed
1 can navy beans drained & rinsed
2 tbsp ground cumin
Salt and pepper to taste
Grated Mexican blend cheese/sliced avocado/fresh cilantro leaves for garnish
Directions:
Directions:
Brown cubed pork chop, onion, garlic & cilantro in dutch oven in 2 tbsp olive oil until pork is no longer pink. Add broth and all other ingredients. Be careful adding salt, due to most ingredients having salt in them already. Let simmer on low for up to two hours. This recipe is best if made ahead and let it sit and favors blend. Serve hot topped with cheese, cilantro and a avocado.

This recipe can be made without meat, by omitting pork chops and adding large sliced yellow & zucchini squash and fresh cabbage the last 30 min of cooking time. This recipe freezes and reheats well.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 min

 

 

 

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