Mexican Pork-Garlic Stew with Hominy

* Exported from MasterCook *

Mexican Pork-Garlic Stew with Hominy

Recipe By : "Garlic" by Janet Hazen
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chorizo -- casings removed, cru
1 large onion -- cut into medium dice
14 cloves garlic -- coarsley chopped
1/2 cup dry sherry
1/4 cup olive oil
3 pounds boneless pork shoulder -- or butt, cut into 1"
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon fennel seed
2 teaspoons dried oregano
1 quart beef stock -- or low-salt beef bro
15 ounces 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.




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Nutr. Assoc. : 0 0 0 0 0 4583 0 0 0 0 0 0 0 0 0 0