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      Title: Arizona Pichola
 Categories: Pork, Vegetables, Chili
      Yield: 6 servings
 
      2 lb Fresh pork; in one piece
      2 md Onions; sliced
      3 c  Canned tomatoes
           Chili powder; to taste
      3 c  Hominy; cooked & drained
 
  Fry pork until brown on all sides. Add onions, tomatoes, and chili
  powder to taste. Cover and cook over low heat until meat is tender,
  about 2 hours. Add hominy and cook for 30 minutes longer.

  Makes 6-8 servings.

  Origin: Women's Day Encyclopedia of Cookery, Volume 1,
  Arizona Section.

  Shared by: Sharon Stevens, Feb/94
 
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