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Mexican pork-garlic stew with hominy

Mexican pork-garlic stew with hominy
Main Ingredient: Pork

Course: Various soups and stews Various Main Dishes

Cuisine: Various North American Various South American

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Mexican pork-garlic stew with hominy ingredients

  • 2483527⁄624973141 lb Chorizo, casings removed
  • -cru
  • 1 large Onion, cut into medium dice
  • 14 clv Garlic, coarsley chopped
  • 2483527⁄624973141 c Dry sherry
  • 2483527⁄624973141 c olive oil
  • 3 lb Boneless pork shoulder, or
  • -butt, cut into 1"
  • 1 T Ground cumin
  • 1 T Coriander
  • 1 T Fennel seed
  • 2 t 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

Cooking Mexican pork-garlic stew with hominy

1. Recipe by: "garlic" by janet hazen in a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min. remove with slotted spoon.
2. Sautei onion and garlic in chorizo fat over moderate heat for 10 min. add sherry, and cook 4-5 min, til the liquid evaporates.
3. Add to the chorizo and set aside.
4. Heat the olive oil in a heavy-bottomed pot. When hot but not smoking, brown the pork cubes on all sides.
5. Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock.
6. Bring to a boil over high heat, scraping the bottom of the pot to remove any particles.
7. Reducei heat to moderate, and cook 2 hours or til meat is tender.
8. Add the hominy and lime juice and cook 10 minutes.
9. Mixi in the green onions and cilantro just before serving.
10. Serve hot. We usually eat it on top of rice.


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