El Burrito Product Recipes

EL BURRITO POSOLE

2 lbs lean bonless Pork
l pound fresh pork Butt
3 large cloves garlic
1 large onion, sliced
l bay leaf
4 quarts water
3 pound chicken parts
4 pounds of El Burrito Nixtamal
pinch baking soda
3 1/2 teaspoons salt
Pepper to taste
Garnish: Shredded Cabbage, onions, radishes , lime wedges, cheese and crumbled oregano
1. Simmer the pork meat, El Burrito Nixtamal , garlic, onion and bay leaf in water for l hour,
2. Add chicken pieces, continue cooking until almost tender, about 1 hour.
3. Add pinch of baking soda, salt and pepper. Cook for 30 minutes.
4. Serve in large bowls with an assortment of chopped cabbage, onion, radishes, lime wedges, cheese and crumbled oregano.

SALSA
The following hot and delicious salsa is intended to accompany this pozole, or you can substitute EL BURRITO Carne Asada or Chipotle Sauce.

POSOLE SALSA
10 to 12 ground chiles California, (or New Mexico for more heat), 1 small onion, finely chopped. Pinch powdered cumin,Pinch powdered thyme Salt and pepper to taste. Lightly fry all the ingredients in a small amount of oil; do not allow to burn., Place in a bowl for serving with the pozole.