Okay let's do some Mexican...shall we
I had this last summer in PEI with a friend who was raised in the Southern states and it is more than worth the effort...
Pozole Pork and Hominy Soup
1 kg pork shoulder, cut into large pieces
3 litres of water
2 x 500 g cans hominy or corn kernels, drained
2 onions, peeled and finely chopped
1 tsp salt
2 c shredded cabbage, or 1/2 small cabbage shredded
8 spring onions, finely chopped
2 carrots, peeled and grated
2 tomatoes, peeled, seeded and finely chopped
3 radishes, chopped
3 limes, cut into wedges
3 fresh hot red or green chillies, finely chopped
chili sauce, readymade or homemade
Place pork, water, hominy, onion and salt in a large, heavy based saucepan. Bring to the boil, reduce heat and simmer for 2 -3 hours, or until the meat is tender.
Remove the pork from soup and cool. Shred meat. Skim fat from the surface of cooled soup.
Return shredded meat to soup and reheat.
Serve cabbage, spring onions, carrots, tomatoes, radishes, chillies, limes and chili sauce in separate bowls for each person to serve themselves.
You can substitute 2 medium chickens or 1 small turkey for the pork