Hominy with Roasted Peppers
17
17
Ingredients
| 2 | each |
onions
|
|
| 2 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
corn oil
|
|
| 2 | pounds |
pork bones
meaty |
* |
| 1 | teaspoon |
oregano
|
|
| 8 | each |
black peppercorns
crushed |
* |
| 2 | cups |
grits
canned |
* |
| 1 | quart |
chicken broth
|
* |
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | cup |
picante sauce
mild or hot |
* |
| 1 | each |
hot italian sausages
|
* |
| 1 | x |
salt
to taste |
* |
Directions
In a large kettle, sauté the onions and garlic in the oil.
Add the meaty pork bones, oregano, peppercorns, chicken broth.
Cover and simmer for about an hour.
Meanwhile, roast the peppers.
Steam and skin them, and cut into squares.
Remove the pork ribs and scrape the bits of pork into the pot.
Add the canned hominy, salsa, sliced hot sausage, peppers.
Cook for 10 to 15 minutes. Taste for seasoning and serve from soup bowls.
Nutrition Facts
Serving Size 57g (2.0 oz)Amount per Serving
Calories 5153% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 1mg
0%
Sodium 36mg
2%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
3g
Vitamin A 8%
•
Vitamin C 86%
Calcium 1%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
