I never did say how I liked this recipe. It is well worth making. I like to add masa harina to add flavor and thicken it a bit. Thanks to Corazon once more for this wonderful recipe.
Here's another, more Native American style corn chowder for your pleasure.
*3 lbs pork sirloin, roasted with salt and pepper to an internal temperature of 150' F., and cut into bite-sized cubes
*All Juices from the roast
*2 quarts Chicken Stock
*2 cups cooked White or Yellow Hominy
*2 medium onions, coarse dice
*2 Poblano Peppers Peppers, slliced
*2 Carrots, thick sliced
*1 stalk celery, sliced
*2 leeks, sliced
*2 cloves Garlic, minced
*Salt & Pepper to taste
*4 tbs. Masa Harina
Add all ingredients into the pot and simmer until the veggies are soft. Serve with crusty bread and butter.
Seeeeeya; Goodweed of the North
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