Mexican Pork-Garlic Stew with Hominy
 
 
"garlic" by janet hazen 
serving size : 6 preparation time :0:00 
categories : soups & stews 
 
1/2 lb.  chorizo, casings removed, cru
1 large  onion, cut into medium dice
14 clove  garlic, coarsley chopped
1/2 cup  dry sherry
1/4 cup  olive oil
3 lb.  boneless pork shoulder, or butt, cut into 1"
1 Tbsp  ground cumin
1 Tbsp  coriander
1 Tbsp  fennel seed
2 tsp  dried oregano
2 tsp  dried oregano
1 quart  beef stock, or low-salt beef bro
15 oz.  hominy, canned, drained
  juice from 3 limes
1 cup  green onions, finely chopped
1 cup  cilantro, finely chopped
  salt and pepper, to taste
 
in a large pan, saute the chorizo over moderate heat til it loses its pink 
colour, about 3 min. remove with slotted spoon. saute onion and garlic 
in chorizo fat over moderate heat for 10 min. add sherry, and cook 4-5 
min, til the liquid evaporates. add to the chorizo and set aside. heat 
the olive oil in a heavy-bottomed pot. when hot but not smoking, brown 
the pork cubes on all sides. return the pork and chorizo mixture to the 
pot, add the spices, oregano and beef stock. bring to a boil over high 
heat, scraping the bottom of the pot to remove any particles. reduce heat 
to moderate, and cook 2 hours or til meat is tender. add the hominy and 
lime juice and cook 10 minutes. mix in the green onions and cilantro just 
before serving. serve hot. we usually eat it on top of rice. 
 
-- 
(ID: 8397) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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