A thick, hearty Mexican soup made of pork and broth, hominy, onion, garlic, chiles and cilantro and served with shredded lettuce or cabbage, radishes, onions, cheese and cilantro as optional additions at the table.
Good old Mexican Tamales, just the way my great grandmother use to make. Serve and enjoy a piece of Mexico. Allow all leftovers to cool down completely and then refrigerate.
A new take on a old favorite. I came up with these for a camping trip and when I was grilling them about a hundred people came by to ask what smelled so good.
Another way to use up that leftover meat is to make a soup out of it. But why be boring about it? Add some spicy Mexican chorizo to it and you've got a really great soup! It's really easy and quick to make and warms you up nicely! Note that you can use meat, shrimp or both along with the chorizo in this soup. (PS: You can also make this in your slow cooker. See the "Alternate Method" below for the directions!)
Great tasting chili chock full of meat and taste. Great at those fall football parties where you need something substantial.
This spicy stew spreads over tostadas to make a spicy appetizer for the man cave.
Shredded pork mixed in chili verde, served in tacos, burritos, or just by itself as the main course.
Slow cooker recipe. Great comfort food. Beans, meat and plenty of natural spice. Serves as a main or side dish. Great for family gathering.