"I was given this recipe by the woman who used to deliver eggs and milk to my family when we lived in New Mexico in the 70s. she lived on the Taos pueblo near Angel Fire. this was her family recipe.as she gave it to me. It calls for nixtamal which is the lime treated hominy that hasn't been cooked yet. Once it is cooked its called pasole Its not always easy to find, the one reliable place I've found are the small markets where they make fresh tamale dough, usually they are willing to sell a couple of pounds of the corn You can use the canned Hominy but the tast and texture are different"
Serving Size: 1 (1042 g)
Servings Per Recipe: 12