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hominy with ribs
🇬🇧United Kingdom of Great Britain and Northern Ireland
•View in original language
(Português)
45 min(s)
8 servings
Renata
@vivendoemuk- Ingredients
- Recipe
- Canjiquinha (xerem)500 g
- Pork ribs1 kg
- Lemon2 unit(s)
- Blonde1 to taste
- Salt to taste
- Black pepper to taste
- Garlic4 unit(s)
- Onion1 unit(s)
- hominy with ribs It is DEFINITELY one of everyone's favorite dishes here at home. My way of doing it: Boil the ribs with 01 liter of water, juice of 01 lemon for 5 minutes and drain. Fry the ribs in a drizzle of olive oil until golden. I add 01 onion and 04 chopped garlic cloves, 01 bay leaf, the hominy and cover with boiling water. Salt and pepper to taste. I cook for about 20 minutes or so, until it becomes like a thick porridge. Finish with parsley and chives. I always serve it with a homemade pepper and lemon. It's a dish that warms the body and soul. Curiosities: In Espírito Santo it is known as péla égua and in the northeast as xerém. The quirera is the dried and crushed corn, without passing through a sieve, even broken. And it is also used to feed birds and chicks 🐥
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