Pork And Chorizo Meatballs With Pozole Broth And Pickled Chili GritsPORK FOODSERVICE
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- 1. In a large sauce pot, bring the water and milk to a boil.
- 2. Whisk in the grits, reduce to a simmer, and cook, stirring frequently until the grits are tender. (Time can vary greatly depending on the brand of grits. Allow at least an hour)
- 3. When the grits are done, stir in the butter, chilies, and salt and pepper to taste.