Mexican Pork-Garlic Stew with Hominy
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| "garlic" by janet hazen |
| serving size : 6 preparation time :0:00 |
| categories : soups & stews |
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| 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 |
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| 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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| (ID: 8397) Mirror: rec.food.recipes: Mon, Mar 29, 2004 |