Serve with meats, chicken, hamburger, etc. Pico de gallo is served as a dip throughout the Southwest. Most restaurants have it waiting on the tables with warm tostadas. Cool meat and cut into bite-sized pieces. Skim fat from cooled broth.
Ice cubes pick it up easily.
Add tomato sauce, garlic and onion salts. Add hominy and meat. Simmer 30 minutes. Strain mixture through sieve or strainer and place in frying pan. Add oil to sauce and water if needed.