Mexican pork-garlic stew with hominy

Main Ingredient: Pork
Course: Various soups and stews Various Main Dishes
Cuisine: Various North American Various South American
Yield:

Mexican pork-garlic stew with hominy ingredients

1⁄2 lb Chorizo, casings removed
-cru
1 large Onion, cut into medium dice
14 clv Garlic, coarsley chopped
1⁄2 c Dry sherry
1⁄4 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.