*  Exported from  MasterCook  *
 
                    Mexican Pork-Garlic Stew with Hominy
 
 Recipe By     : “Garlic” by Janet Hazen
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         chorizo -- casings removed, cru
    1      large         onion -- cut into medium dice
   14      cloves        garlic -- coarsley chopped
      1/2  cup           dry sherry
      1/4  cup           olive oil
    3      pounds        boneless pork shoulder -- or butt, cut into 1
    1      tablespoon    ground cumin
    1      tablespoon    coriander
    1      tablespoon    fennel seed
    2      teaspoons     dried oregano
    1      quart         beef stock -- or low-salt beef bro
   15      ounces        hominy, canned -- drained
                         juice from 3 limes
    1      cup           green onions -- finely chopped
    1      cup           cilantro -- finely chopped
                         salt and pepper, to taste
 
 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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 Nutr. Assoc. : 0 0 0 0 0 4583 0 0 0 0 0 0 0 0 0 0