This recipe was submitted by Sean Bezdicek . This recipe is his own personal recipe and he knows you will enjoy it. Will keep at least two weeks in refrigerator. 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.