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Added June 20, 2006 | Recipe #173874
Showing 1-4 of 4
on January 21, 2010
Hubby and I both really liked this soup. I'm not a 'spicey hot' food type but hubby is and he even liked it. He added a couple of dashes of some hot stuff to get the heat he likes. I love hominy and now have a different way of getting to eat it. Thanks for the recipe. (oh and like Debbie R suggested, I didn't saute the onion/garlic this time as I was in a hurry...will saute next time and see if it makes a worthwhile difference)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 14, 2009
Really good starter recipe. I have to add lots of hotness to mine. But this is the general list of ingredients, you just have to adjust the heat to your own tastes! YUMMY!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Debbie R.
on October 13, 2006
A simple, comforting dish with fantastic flavor. I wish it had more broth to meat, but I'm not going to tinker with it. The flavoring is just too perfect. You can skip step one and just put the onion and garlic in with the pork. I cooked this for 8 hrs and let rest overnight before eating. NOTE: You must use a good chicken broth for a good outcome. I like Kitchen Basics in the yellow aseptic containers.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 09, 2006
Serving Size: 1 (377 g)
Servings Per Recipe: 4