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

  2. Title: Mexican Pork-Garlic Stew With Hominy

  3. Categories: Stews

  4. Yield: 6 servings

  5. 1/2 lb chorizo -- casings removed,

  6. : cru

  7. 1 lg onion -- cut into medium

  8. : dice

  9. 14 cloves garlic -- coarsley

  10. 1/2 c dry sherry

  11. 1/4 c olive oil

  12. 3 lb boneless pork shoulder --

  13. : or butt, cut into 1 1 TB ground cumin

  14. 1 TB coriander

  15. 1 TB fennel seed

  16. 2 ts dried oregano

  17. 1 qt beef stock -- or low-salt

  18. : beef bro

  19. 15 oz hominy, canned -- drained

  20. : juice from 3 limes

  21. 1 c green onions -- finely

  22. : chopped

  23. 1 c cilantro -- finely chopped

  24. : salt and pepper, to taste

  25. In a large pan, saute the chorizo over moderate heat

  26. til it loses its pink colour, about 3 min. Remove

  27. with slotted spoon. Saute onion and garlic in chorizo

  28. fat over moderate heat for 10 min. Add sherry, and cook 4-5 min, til the liquid evaporates. Add to the

  29. chorizo and set aside. Heat the olive oil in a

  30. heavy-bottomed pot. When hot but not smoking, brown

  31. the pork cubes on all sides. Return the pork and chorizo mixture to the pot, add the spices, oregano

  32. and beef stock. Bring to a boil over high heat,

  33. scraping the bottom of the pot to remove any

  34. particles. Reduce heat to moderate, and cook 2 hours

  35. or til meat is tender. Add the hominy and lime juice

  36. and cook 10 minutes. Mix in the green onions and cilantro just before serving. Serve hot. We usually

  37. eat it on top of rice.

  38. Recipe By : "Garlic" by Janet Hazen --

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