Shopping List and Recipe listed below. Follow me on my Social Media: Twitter-www.twitter.com/vintagetovixen Instagram-www.instagram.com/vintagetovixen Facebook-www.facebook.com/VToVBeauty Hello My Beautiful People, I have a cooking video for you today. this recipe is very near and dear to my heart not only is it one of my favorite dishes it totally brings back my childhood every time I eat and or make this dish. Now, it is similar to Menudo that is true. The only difference is, it is not made with tripe (cow stomach). I personally love menudo. So if you like menudo, you will like this. If you don't like the tripe in menudo, then you will also like this dish. It is so amazingly good. I just love it. Enjoy! ~Chelle Shopping List ------------------- 2 Slabs of Pork Loin Ribs 3 Cans of Juanita's Hominy (found in the hispanic section) 1 pkg. of Mild chile` ristras (found in the hispanic section) 1 pkg. of Hot chile` ristras (found in the hispanic section) 1 box of chicken broth or vegetable broth. 1 large onion or 2 smaller onions 1 head of cabbage 2 limes chopped onions Salt, garlic powder/garlic salt, and oregano Cooking Directions- ________________ Fill a large stock pot 2/3 of the way with water. Season with Salt. Turn onto Medium high heat. Cut your onion(s) into quarters , remember to cut ends off and place into stock pot. taking your ribs out of the packaging rinse off and cut into single and double riblets and placing into the pot, as well. Place a wooden spoon across to keep for over boiling, place lid. Boil on medium high heat for 1 hour, checking periodically to skim foamy fat off the top as it boils. At the 1 hour mark place 2 cup of broth in a measuring/microwave safe container and warm up for 2 min. Pick out 8 chiles remembering to remove the stems before placing into blender with broth. Add an additional cup of broth from pot if you need more liquid. Blend for 5-6 min. until completely blended through. Place chile mixture into pot with ribs. Stir. Add 1-2 teaspoons of garlic powder 1 teaspoon of oregano Season with salt to taste. I used about 3 good pinches approximately 1 1/2 tsps. Stir. Add 3 cans of hominy. Stir. Place lid ajar. Boil for 1 additional hour. Taste and re-season before serving. Garnish with Cabbage, Limes, Chile Pequine (red chile flakes) oregano garlic and salt. Serve with tortillas and enjoy!

• published: 24 Mar 2015
• views: 1