- 1kg (36 oz) hominy
- 250 g (½ lb) chicharron
- 3 avocados
- Sliced radishes, to taste
- Finely chopped onion, to taste
- Oregano, to taste
- Salt and ground arbol chile pepper, to taste
- 2 bunches epazote (Mexican tea)
Cover hominy with water and cook for 30 minutes. Cool and uncover. Add salt and ground chile. Return to heat and cook 15 more minutes. When the hominy begins to open, add the chicharron and the epazote and cook for 15 more minutes. Serve hot.
Serve with chopped lettuce, radishes, onion, oregano, lime, avocado, and tostadas.
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Posted on: March 20th, 2009 | By: Rudolph's Pork Rinds