• 4lbs Troncitos de Puerco (Pork Stew Meat with bones)
  • 2 large Bay leaves
  • 1 large can white or purple Hominy
  • 1 onion cut in quarters
  • 4 Roma Tomatoes 
  • 1 Bottle of Salsitas Mendoza Red Chile
  • 1 Tbsp minced garlic
  • Salt to taste
  • Diced onion, cilantro, sliced radish, cabbage
  1. Add meat, bay leaves, can of hominy, onion and approx 2 quarts of water (Depending on pot size, may be more or less) to pot, cook on medium low heat.
  2. In the blender add 4 roma tomatoes, 1 bottle Salsitas Mendoza Red Chile sauce, 1 Tbsp minced garlic. Blend until smooth. Add to pot.
  3. Simmer for 3 hours, stirring occasionally.
  4. Once meat is tender and hominy is cooked, taste broth and adjust salt accordingly if needed.
  5. Garnish with diced onion, cilantro, raddish, green cabbage, Salsitas Mendoza Hell fire hot sauce, and eat with Salsitas Mendoza tortilla chips

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