Mexican Pork-Garlic Stew With Hominy

---------- Recipe via Meal-Master (tm) v8.04

Title: Mexican Pork-Garlic Stew With Hominy
Categories: Stews
Yield: 6 servings


1/2 lb chorizo -- casings removed,
: cru
1 lg onion -- cut into medium
: dice
14 cloves garlic -- coarsley
: chopped
1/2 c dry sherry
1/4 c olive oil
3 lb boneless pork shoulder --
: or butt, cut into 1"
1 TB ground cumin
1 TB coriander
1 TB fennel seed
2 ts dried oregano
1 qt beef stock -- or low-salt
: beef bro
15 oz hominy, canned -- drained
: juice from 3 limes
1 c green onions -- finely
: chopped
1 c 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.

Recipe By : "Garlic" by Janet Hazen

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