Mexican pork-garlic stew with hominy Recipe

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Mexican pork-garlic stew with hominy

Artist:	_	Yield:	6
Categories:	Entrees, Mexican, North American, Pork, Soups & Stews, South American	Rating:	0
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Ingredients:

1/2	lbs	Chorizo, casings removed
		-cru
1	large	Onion, cut into medium dice
14	cl	Garlic, coarsley chopped
1/2	cup	Dry sherry
1/4	cup	Olive oil
3	lbs	Boneless pork shoulder, or
		-butt, cut into 1"
1	tbsp	Ground cumin
1	tbsp	Coriander
1	tbsp	Fennel seed
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

Procedures:

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	Saute 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.
5	When hot but not smoking, brown the pork cubes on all sides.
6	Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock.
7	Bring to a boil over high heat, scraping the bottom of the pot to remove any particles.
8	Reduce heat to moderate, and cook 2 hours or til meat is tender.
9	Add the hominy and lime juice and cook 10 minutes.
10	Mix in the green onions and cilantro just before serving.
11	Serve hot.
12	We usually eat it on top of rice.